Labneh With Aleppo Pepper

1. 1

   Open the lid of your Greek yogurt, and squeeze the lemon right into the container.

2. 2

   Stir the lemon juice and yogurt together, and then stir in the next 3 ingredients.

3. 3

   Line a strainer with cheesecloth (enough so that you can tie the ends together) and ladle in the yogurt.

4. 4

   Tie the ends together with kitchen string, and put the strainer in a bowl to catch any liquid that drains from the cheese.

5. 5

   Put the cheese with its strainer and bowl into the fridge, and leave for 2-3 days.

6. 6

   When the cheese is ready, place it in a bowl and smooth the top with a rubber spatula or spoon. Add a drizzle of oil, and if you'd like, scatter some chopped herbs.

7. 7

   Serve alongside toasted pita points, or vegetables, or use the cheese any way you'd use cream cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.