Labneh

~ Tandy

In June I received my issue of Taste Magazine. I have subscribed for 11 years and was debating whether or not to cancel my subscription as I only really read the magazine for my friend Sam Woulidge’s column. However, when I found the recipe for Labneh on page 54 I decided I would renew my subscription as finally I had a recipe to try! Well, the recipe for labneh proved to be easy, but renewing my subscription was not! I clicked on the link to renew my subscription by paying with a credit card and it was not until my statement had arrived and the next issue of the magazine had not arrived did I see that the charge had not gone off my card. For some reason, the charge was declined – and this had nothing to do with there not being enough credit available. I tried again to make the payment with my credit card – and I used all four to no avail, each one being declined. It seems as if RNA had some issue and so I gave up. But, I did not give in! I decided to call on the lovely team at Taste Magazine to see if they could help me. They did not know how to resolve the issue with regard to credit card payments, but they made sure I would receive the next 11 issues of the magazine by gifting them to me. I have just collected the 100th issue – well done Taste team on such a fantastic achievement, and such a wonderful gift.

Labneh Coated In Za'Atar
Labneh Coated In Za’Atar
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Labneh

Recipe Category: Snacks
Makes enough for: 1 batch labneh
All Rights Reserved: Adapted from Taste Magazine June 2014 page 54

Ingredients

  • 500 g Greek yoghurt
  • Za'Atar for garnish
  • Olive oil for drizzling

Method

  • Place a sieve over a bowl
  • Line the sieve with muslin
  • Pour the yoghurt into the muslin
  • Make a ball of the yoghurt, using the muslin and secure the top tightly
  • Place into the fridge overnight
  • The next day transfer the yoghurt to a dry piece of muslin and repeat the process
  • Once the yoghurt has firmed up scoop a tablespoon measure at a time and form balls while rolling in the za'atar
  • Drizzle with olive oil to serve

Notes

If you don't have muslin use a kitchen cloth. Place the extras into a sterilized glass jar and top with olive oil

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

41 thoughts on “Labneh”

  6. Snap – Tandy – we have boutique cheese company here in Hawke’s Bay who make Labneh, they call it Lebanese Cream Cheese and I was just doing some work for them on this yesterday:)

    Reply

  8. Oooh, lucky girl! I love any kind of recipe magazines and would have a subscription to them all if I could. What a gift!
    I’ve never tried labneh but now I’m definitely intrigued. Seems so easy to make!

    Reply

  9. I can’t believe I’ve never heard of Labneh before. It seems so simple and looks so delicious.

    Reply

  12. I always learn something new from your blog and today is no exception. Never heard of labneh before, but looks like a great afternoon snack item to me. Don’t have too many magazine subscriptions except a Taste of Home because of its country cooking recipes that actually motivate me =)

    Reply

  19. Labneh is one of my very favorite things. 🙂 We make it for our medieval camp outs every year, and somehow it always tastes even more delicious with the hint of woodsmoke from the nearby fire. 🙂

    Reply
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