Labneh (Curd Cheese)
Labneh or strained yoghurt, is a popular ingredient in the Middle East and Asia, is similar to a mix between crème fraiche and cream cheese. It is used in both savoury and sweet dishes; because it has a low fat content it can be used in cooking and will not curdle.
I use it instead of crème fraiche and in dips such as tzatziki.
Ingredients
Natural low fat yoghurt – I use live supermarket own brand.
Salt (optional)
Line a sieve with a muslin cloth, and place over a bowl. Pour yoghurt into the sieve and leave in the fridge for 24 hours. The whey will drip from the yoghurt leaving a semi solid curd cheese behind.
Peel the cloth from the labneh and store in a covered container.
Save the whey for adding to dahl. I usually freeze mine.
The yield will be around half the amount of yoghurt used.
