Homemade Labneh

Ingredients

• 500g Greek yoghurt

• ½ tsp salt

Optional:

• 3g fresh mint leaves

Method

1. Place a sieve over a bowl and line it with a later of cheesecloth or soft cotton fabric.

2. Stir the salt into the yoghurt, then pour the yoghurt into the centre of the cheesecloth, pull up the corners of the cheesecloth and tie them with a string to make a bag.

3. Suspend the bag over the bowl overnight so the whey drains out – the longer you leave it in the fridge, the firmer it will be come – after 12 hours the consistency will be that of cream cheese.

4. Remove the labneh from the cheesecloth and store it in the fridge or get straight into making your dip, spread or creamy snack.

Optional:

1. Add mint leaves to taste.