Strained Yoghurt Labneh with Olive Oil and Fresh Mint
Inspired by techniques from Serious Eats and NYT Cooking.
Full-fat yoghurt is salted and strained through muslin in the fridge for a day until thick and spreadable, then swirled into a bowl and finished with olive oil, dried mint and fresh mint leaves.
Always check the labels of the products you use.
Method
- 1
Season. Stir the salt into the yoghurt until dissolved.
- 2
Line the sieve. Set a sieve over a deep bowl and line it with damp muslin.
- 3
Strain. Spoon in the yoghurt, cover and strain in the fridge for 24 hours.
- 4
Check the texture. It should be as thick as soft cream cheese; strain longer for firmer labneh.
- 5
Plate. Spoon into a shallow bowl and make a swirl with a well in the middle.
- 6
Finish. Fill the well with olive oil, add both mints and serve chilled.
Storage
Keep covered in the fridge for up to 1 week. Firm labneh balls kept under olive oil last up to 2 weeks in the fridge. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- sieve
- 2 layers of muslin or a clean thin tea towel
- cling film
- shallow serving bowl
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 166 kcal |
| Protein | 11.3 g |
| Carbohydrate | 5 g |
| of which sugars | 5 g |
| of which free sugars | 0 g |
| Fat | 11.3 g |
| of which saturates | 3.7 g |
| Fibre | 0 g |
| Salt | 0.84 g |
Protein per 100 kcal
6.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
