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Labneh


The Stuff:

  • 6 cups highest fat yogurt, preferably sheep
  • 2 teaspoons salt
  • Olive oil
  • Your choice of Never Not Eating blends for garnish

The Method:

  • Mix the yogurt and salt and place in 4 layers of cheese cloth, and tie the corners together.
  • Hang the yogurt over the sink or a bowl and let drain for 24 hours.
  • Chill for 12 hours, or until it reaches your desired consistency.
  • Transfer to a jar and top with olive oil, seal well.
  • 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.

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