Labneh – Lebanese fresh cheese

The first time I tasted Labneh, it was at the OBEIRUT restaurant in Lausanne. A friend who worked next door recommended their catering service, right next to the restaurant. He often went there for lunch and we said it was a real treat.

We lived then only a hundred meters away so why deprive ourselves. For our baptism of Lebanese cuisine, we had chosen Lebanese bread, a mixture of grilled pepper and Labneh. A delight.

At that time, I did not yet know that it was so easy to make yourself and today I multiply the doses that I gave you lower by at least two or three to have enough to feed my little family. when we embark on the realization of a Lebanese mezze.

Over the months, I will take you on a journey through various recipes that will bring you the sun!

To accompany your Labneh, you can also take inspiration from this homemade pumpkin hummus recipe. Enjoy your lunch!

Labneh – Lebanese fresh cheese

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Servings 4 people

Ingredients

  

• 1 Greek yogurt 150 gr.
• 2 Sheep yogurt 300 gr.
• 1/2 tsp fine salt
• 1 tbsp olive oil

Instructions

 

• Mix the yogurts with half a teaspoon of fine salt.
• Place two or three pieces of household paper (paper towel) or cheesecloth in a colander placed on a container that will collect the juice.
• Put in the fridge for 3 to 4 hours, changing the household paper at least once.
• Pour into a bowl and add a drizzle of olive oil before serving.