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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.