Middle Eastern•healthy
Labneh with Sumac and Pomegranate
An easy Middle Eastern yoghurt dip.
- Prep time
- 7 hr 12 min
- Cook time
- 24 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g (1.1lb) thick Greek yoghurt
- 1/2 tsp salt ((optional))
- To serve - crackers (, sumac, pomegranate, mint etc)
Instructions
- 1
Line a sieve with some muslin.
- 2
Mix the salt with the yoghurt and pour the yoghurt into the muslin.
- 3
Bring the corners of the muslin together and twist to form a tight yoghurt ball.
- 4
Place the sieve over a bowl to catch any liquid (whey).
- 5
Place in the fridge and allow to drain for 24-48 hrs till the resulting cheese reaches the consistency that you desire.
- 6
You can help it along by twisting it tightly every 24 hrs to remove some more whey.
- 7
Transfer the labneh into a bowl and drizzle on some olive oil, sumac and pomegranate seeds and enjoy.
- 8
Serves 4-6 as a starter.