Whip Up A Creamy Homemade Labneh Cheese Dip With Olive Oil And Herbs
By Akshara
Labneh is a rich, tangy Middle Eastern strained yoghurt cheese that offers a luxurious texture similar to cream cheese but with a lighter finish. Making it at home requires only plain yoghurt and a little time to strain out the whey. Drizzled with extra virgin olive oil and sprinkled with za'atar or fresh herbs, this versatile spread makes an incredible dip for warm flatbreads, crackers, or roasted vegetables.
Ingredients
4 cups full-fat plain yoghurt  1 teaspoon salt  Extra virgin olive oil for serving  Za'atar or chopped fresh mint for garnish
Step 1
Stir the salt into the full-fat plain yoghurt thoroughly.
Step 2
Line a fine-mesh sieve or colander with clean cheesecloth or a thin muslin cloth, and place it over a deep bowl to catch the liquid.
Step 3
Pour the salted yoghurt into the cloth, gather the ends, tie them securely, and place the setup in the refrigerator to strain for twenty-four to thirty-six hours.
Step 4
Transfer the thick labneh into a serving dish, create a small well in the centre, drizzle generously with extra virgin olive oil, and garnish with za'atar or fresh herbs.
