Labneh

Our fridges are not without labneh, it is often on our plate for schmearing or dipping.

The Stuff:

• 6 Cups of high fat yoghurt, preferably sheep
• 2 Teaspoons salt
• Olive oil
• Your choice of Never Not Eating Za'atar or Sumac S&P for garnish

The Method:

1. Mix the yoghurt and salt, and place in 4 layers of cheesecloth, and tie the corners together.
2. Hang the yoghurt over the sink or a bowl and let it drain for 24 hours.
3. Chill for 12 hours, or until it reaches your desired consistency.
4. Transfer to a jar and top with olive oil, seal well.
5. Serving suggestion: sprinkle any of your favourite Never Not Eating spice blends over top and serve with pita. Our favourite pairings are Chraime, Baharat, Sumac S&P or Za’atar.

• Optional: If you want to make labneh balls roll the labneh into 1-inch balls, roll in Never Not Eating Za’atar or Sumac S&P and cover with olive oil. These do not need to be refrigerated, as the oil will keep them from spoiling.