• Karen Gay

Carrot Labneh



Ingredients

  • 400 g organic natural full fat yogurt

  • 1 medium carrot grated (150 g or 1 generous cup)

  • 2 tablespoons of olive oil

  • 2 cloves garlic

  • Zest of 1 lime

  • Salt and pepper to taste



Method

  • Wrap the yogurt in layered muslin cloth or a clean chux and tie the top with string.

  • Hang in the refrigerator overnight, (8-10 hours) ensuring it is hanging over a bowl or similar to catch the liquid. To speed up the process you can place the muslin wrapped yogurt in a sieve and place a side plate or two on top the weight will help to press the liquid out.

  • In a pan gently heat the olive oil, add the garlic and cook until it becomes translucent.

  • Add the grated carrot and lime zest and continue cooking until the carrot becomes soft, season with salt and pepper to taste. Then set aside to cool.

  • When the yogurt is at your desired thickness (the longer it hang the thicker it becomes) stir through the carrot, check for seasoning.


Located in Camberwell
and the Yarra Valley

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