So the first (and to be honest ONLY) time I previously had labneh was on a visit to Ronda in July 2012 and stayed at a small guesthouse run by a Lebanese woman called Anahid. She prepared breakfast for us which included fresh coffee and toasted rolls, gorgeous tomatoes with basil and olive oil… and labneh! I was so taken with it that I vowed to make it some day. And well, better late than never.  🙂

The inspiration came when I recently bought a Melitta coffee cone, as I remembered it was very handy for straining yoghurt when I used to make tzatziki back in Toronto and thought it would also be perfect for making labneh. I have since heard from friends on Instagram that paper towels in a colander @panepanna or a bra cup (!!!) @sledpress work just as well as the more standard cheesecloth method, but I like my little coffee cone. Labneh is excellent sliced and served on toast, and is especially delicious with fresh tomatoes, but I’m sure you will also find other uses for it.

Ingredients & Instructions below…

• 2 cups (450 grams) plain whole Greek yogurt
• 1/2 cup (or more) extra-virgin olive oil
• 3 tablespoons finely minced fresh herbs (parsley, cilantro, chives)
• 1/2 teaspoon finely grated lemon  or lime zest
• salt and freshly ground black pepper
• Cheesecloth (or Melitta cone filter)

Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refridgerator and let drain for 2-3 days.

OR… line a Melitta size 4 cone with a filter, add yoghurt, set over a bowl, cover with plastic wrap, refridgerate 2-3 days.

Gently squeeze out any excess liquid; discard liquid in bowl (yoghurt will be very thick and resemble soft goat cheese). Roll yoghurt into 4 balls. Place in a jar or bowl.

Whisk oil, herbs, and lemon/lime zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.