Page 240 - COMING UNSTUCK by Sara tuck

labneh Savoury labneh is amazing smeared on toast at breakfast (see

p31), dotted in a salad, or as a firm dip for raw veges, while
three sweet labneh is incredible with fresh, roasted or poached fruit.
Sweet or savoury, labneh loves its matching version of dukkah
(see p233).
ways

Makes 1 cup-size ball Labneh

450g (1 lb) natural Greek-style Wet a 50cm (20 in) piece of muslin and fold it in half. Lay it
yoghurt into a sieve placed inside a bowl, with enough space for liquid
1 clove garlic, crushed to pool in the bottom without touching the base of the sieve.
finely grated zest of 1 lemon Whisk the yoghurt with the garlic, lemon zest and salt. Pour
½ tsp sea salt it into the muslin and draw up the sides to enclose the yoghurt.
olive oil to cover Twirl the top and secure with a clothes peg, then put in the
fridge to drain for at least 5 hours. I like my labneh soft, so only
leave it for 5 hours but, for a firmer consistency, you can keep
draining it for 8, or even up to 12 hours. Once it has reached
your desired consistency, tip the cheese out and store it, covered
in oil, in a sealed container in the fridge for up to a week.

Makes 1 cup-size ball Herby Labneh

450g (1 lb) natural Greek-style Wet a 50cm (20 in) piece of muslin and fold it in half. Lay it
yoghurt into a sieve placed inside a bowl, with enough space for liquid
½ cup packed basil leaves to pool in the bottom without touching the base of the sieve.
½ cup packed coriander Put all of the ingredients in a small food processor and whizz
(cilantro) leaves to combine. (You could also use a stick blender for this.) Pour
1 large clove garlic, crushed it into the muslin and draw up the sides to enclose the yoghurt.
finely grated zest of 1 lemon Twirl the top and secure with a clothes peg then put in the
1 tsp sea salt fridge to drain for at least 5 hours. I like my labneh soft, so only
1 tsp toasted cumin seeds leave it for 5 hours but, for a firmer consistency, you can keep
¼ tsp chilli flakes draining it for 8, or even up to 12 hours. Once it has reached
olive oil to cover your desired consistency, tip the cheese out and store it, covered
in oil, in a sealed container in the fridge for up to a week. I used
mine straight away so you will see no oil in the picture.

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