Our labneh recipe is slightly different than the popular Greek yogurt. In order to make this dish more of a cheese and less of a yogurt we strain the whey out of it. This cheese can then be paired ...
Labneh is served as a cold starter in restaurants ... and we want it to be a cream cheese consistency. (You can also hang it somewhere to drain.) To make the brown butter, place the butter in ...
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.