It’s considered a yogurt cheese, because it’s the best of both worlds. You can make labneh at home with cow’s milk or goat’s ...
Labneh is served as a cold starter in restaurants around Turkey and the Middle East – here, I top it with a nutty and aromatic brown butter that's been infused with classic Turkish spice, pul ...
To make your own labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon natural yoghurt (full-fat Greek yoghurt is best) into the sieve and tie up the ends of the cloth.
Sometimes one can be substituted for the other, but not always. Recently, while looking to tackle a new recipe, I discovered ...