Page 241 - COMING UNSTUCK by Sara tuck
P. 241
Makes 1 cup-size ball Sweet 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
finely grated zest of 1 lemon to pool in the bottom without touching the base of the sieve.
1 tsp rosewater Whisk the yoghurt with the lemon zest, rosewater and honey.
3 tbsp runny honey Pour it into the muslin and draw up the sides to enclose the
yoghurt. 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 a sealed container in the fridge. Use within 2 days.
237
