This month there is the first guest host for Breakfast Club; Sarah at Maison Cupcake, who has choose yogurt for her theme. My views on dairy are fairly Jekyll and Hyde-esque, a resounding yes to all forms of cheese and cream, but a definitive no to milk. The smell of milk makes me feel distinctly uncomfortable, such that in the past I have had to ask colleagues to move their milky coffee to the other side of the desk away from me. Such is my disdain that I spent most of my adult life not eating cereal, under the misapprehension that I did not like it, within the last 18 months I have discovered that I do enjoy (some) cereals if they are served with homemade soy and oat milk. This means I have had many years to develop a healthy appreciation for a non traditional breakfast, and am perfectly happy with a bowl of rice or leftovers first thing in the morning.
Yogurt I can take or leave, it is not something that I usually think about, so there is rarely any in the fridge. Ironically I quite like it in things, and it does make a healthier substitute for mayonnaise or mixes well with it to bring the calorie and fat load down and I am more than happy to use it when I remember it. I thought that doing “something” or cooking with yogurt would be a good idea for this months challenge. My first thought was muffins; but I often bake muffins, and another muffin recipe is a little boring and no challenge for me to churn out.
Searching through my cupboard I found za’atar, and in my archives I found labneh; a Middle Eastern Curd Cheese made from strained yogurt, and so I found my breakfast. Labneh sprinkled with za’atar, drizzled with oil and served on a toasted pitta bread. And very good it was too.
To make labneh simply stir some salt into some natural yogurt – I used Greek,, but I believe that any will do, and strain through a cloth for 24 to 36 hours. I used my jelly bag to strain, but a sieve lined with a muslin will do just as well. A 500g pot made more than enough for 2.
I think that unadulterated labneh would be equally delicious with a fruit compote or drizzled with honey and toasted nuts.