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5
from 1 vote
Lemon Labneh
a smooth and tangy creamy yoghurt cheese, serve with thyme and honey on bread toasts
Servings:
2
cups
Author:
Amanda Lawson
Ingredients
2
cups
Greek yoghurt
2
tbsp
lemon puree
Lemon Puree
1
lemon
Instructions
Line a sieve with a muslin cloth and suspend it over a bowl.
Mix the lemon puree into the yoghurt and pour it onto the muslin cloth.
Tie the muslin cloth around a wooden spoon so that it rests suspended in the seive above the bowl. This will allow the whey to drain through.
Store it in the fridge for 24 hours, then scrape the labneh out of the cloth and store in a glass jar in the fridge.
Save the whey for smoothes, or for baking recipes that use water or even milk.
Lemon Puree
Boil a lemon in a small saucepan of water for about 20 minutes.
When cool enough to handle, chop the lemon coarsely and blend it with 2 tbsp water. Refrigerate until ready to use.
Notes
The lemon labneh will keep in the fridge for up to a week.