Labneh recipe

1. 1

   Place the fine sieve over a bowl and then lay your piece of fabric over it.

2. 2

   Simply scoop out your yoghurt of choice or yoghurt mixture (if you have mixed it with any extra flavours) onto the fabric and enclose the yoghurt within it, tying at the top with string.

3. 3

   Leave in the fridge for 24-48 hours, remembering that the longer you leave it, the thicker the texture of your labneh.

4. 4

   The whey will drain off over this period of time (keep it - it's useful for baking).

5. 5

   If you want to roll it into coated balls, leave even longer.

6. 6

   48 hours is perfect for a smooth white dip to be scooped up with flatbread.

7. 7

   To serve, decant your labneh into a bowl and drizzle with extra virgin olive oil, some olives and a sprinkling of za'atar or smoked paprika.

No additional tips available.