The fresh cheese from the Levante region impresses with the simplicity of its production process and its delicious flavour.
Many recipes use Greek yoghurt as the basic product, others recommend simple yoghurt made from cow's milk.
I have tried both and cannot see any significant difference. I would probably tend towards the Greek basis, insofar as it is an original Greek yoghurt, but finally it is just a question of personal taste.
You need:
approx. 500 g yoghurt (highest! fat level please)
1 teaspoon of salt
48 hours of time
Mix the yoghurt with salt and place it in a cotton sheet, tie it so that the yoghurt forms a ball in the middle, place this packet in a sieve and drain it slowly (48 hours) over a bowl in a cool spot.
Once the labneh has reached the degree of maturity, you can add fresh herbs, spices or oils as you wish.
As a dip with bread or fresh lamb or formed into small balls, Labneh is a wonderful addition to the menu.
Et voila,..... two days later you can see what I have prepared from the Labneh. Small scoops which I serve as an aperitif among many other delights.
I coated them once with olive oil and herbs or filled them with fresh wild strawberry jelly.
Served with a glass of sparkling wine or champagne....
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