Homemade cheese experience, why not? I told myself scrolling through Pinterest a few weeks ago. Then here I went, a week later trying some Labneh recipes, a cheese you can find a lot in Syria and Lebanon. I made the 24h version which gives a very thick cheese, it was heaven to dip bread and chips in!

My daughter loved dipping her carrots and cucumber sticks in there too. So… I had to make more! It doesn’t not last long around here. Really cool for a fancy appetizer or a delicious snack. You’ll see the recipe is quite simple to follow. It teaches you patience… But the result is worth every hour of waiting.

Labneh:

• 500g greek yogurt
• 1 garlic clove
• Juice of half a lemon
• 1 tsp salt
• 3 tbsp good quality olive oil
• Pistachios and pomegranate to garnish (optional)

Grate the garlic clove.

In a bowl, add the yogurt, garlic, lemon juice and salt. Stir.

Add a cheese cloth above in a colander, itself above a big bowl. Pour the yogurt in.

Twist the cheese cloth tightly to seal it and let the cheese drain in the fridge for 12 hours for a soft cheese and 24 hours for a thick cheese.

Add the cheese into a bowl.

Add the olive oil.

Chop the pistachios and seed the pomegranate.

Garnish with pistachios and pomegranate seeds.

Devour!