GustableLabneh with mint
15 min · 4 servings
Ingredients
plain unsweetened yogurt
1 kgsalt
1 tspolive oil
3 tbspfresh mint
0.5 bunchlemon (zest)
1 pcsHow to cook
1 · Mixture
Stir the salt into the yogurt.
2 · Straining
Line a sieve with 3–4 layers of cheesecloth, set it over a bowl and spoon in the yogurt. Fold the cloth over, cover and refrigerate for 24 hours — the whey drains off and the yogurt turns thick like soft cheese.
Always strain in the fridge. Start the day before: after 12 hours the labneh is like thick cream, after 24–36 it's firm enough to roll into balls.
3 · Herbs
Finely chop the mint leaves and zest the lemon.
4 · Serving
Spread the labneh on a plate, swirl it with a spoon, drizzle with olive oil and sprinkle with the mint and zest. Done!
Labneh keeps in a sealed jar in the fridge for up to 5 days.
Cook it step by step with a timer — in the app
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