Labneh recipes
Although you can buy labneh from some large or specialist supermarkets, for most people it's easier to make it at home.
Labneh is served as a cold starter in restaurants around Turkey and the Middle East – here, I top it with a nutty and aromatic brown butter that's been infused with classic Turkish spice, pul biber. It might sound fancy, but this recipe is about as effortless as it gets!
Preparation and equipment: You will need a cheesecloth, muslin or alternative fabric for straining (see Recipe Tip).
More labneh recipes
Preparation
To make your own labneh, line a sieve with a single layer of muslin cloth and place over a bowl. Spoon natural yoghurt (full-fat Greek yoghurt is best) into the sieve and tie up the ends of the cloth. Leave to drain in the fridge overnight. Discard the liquid.
Other considerations
If you can't get hold of labneh, consider using mascarpone, clotted cream or regular cream cheese instead.
