Labneh: Tangy, Creamy Lebanese Strained Yoghurt (Hung Yoghurt)
Labneh is a popular Lebanese dip. It's sometimes called cheese, but is really just strained yoghurt (also called hung yoghurt).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beinspired.au.
Ingredients
- 2 cups plain natural pot-set yoghurt (about 500g / 1lb 1½oz)
- 1 teaspoon salt flakes, more or less to taste
- About 1 metre (1 yard) muslin (cheesecloth), for draining
- Extra virgin olive oil, for drizzling
- Aleppo pepper, za'atar or sumac, for serving (optional)
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