Labneh

Ingredients

• 250 g plain yogurt

• 1 teaspoon of tahini

• 2 cloves roasted garlic (optional)

• ¼ green chilli finely chopped (optional)

• Pinch salt

• Freshly ground black pepper

• Squeeze lemon juice

• 1 tablespoon chopped fresh parsley and/or coriander

This makes a thick creamy spread that is healthy and delicious. If making for children you may wish to omit the garlic, chilli and herbs

Method

• In a medium size mixing bowl

• Stir tahini until it is a smooth paste

• If adding garlic and green chili stir in now

• Add roughly a ¼ of the yogurt; stir until thoroughly combined, this step is important to avoid your labneh being lumpy

• Add the remaining yogurt and chopped herbs

• Squeeze in the lemon juice and season with salt and pepper

• Taste for seasoning

• Wrap mixture 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.

Notes To speed up the process you can place the wrapped yogurt in a lined sieve and place a gentle weight on top, this gently press the liquid out. This will take 1 ½ to 2 hours.