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.
- 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.