Labneh

Labneh is very easy to make. It’s a thickened, strained yoghurt, which becomes a soft cheese. It will complement other things on a platter, but it also works well with savoury or sweet dishes — try it on toast with jam. You can also roll it into balls and roll in fresh or dried herbs, then drizzle in olive oil.

For the labneh

2 cups	Greek-style plain yoghurt (Main)
1 tsp	Sea salt

For the labneh balls

3 Tbsp	Fresh mixed herbs, finely chopped - such as parsley, mint, dill, chives, tarragon (Main)
½	Lemons, zest only
½ cup	Extra virgin olive oil, good quality

Directions

To make labneh

1. Line a sieve with a cheesecloth. Stir the salt through the yoghurt then pour into the cloth. Place over a bowl and leave in the fridge at least overnight but ideally for two days.
2. Remove from the cheesecloth and serve immediately (or make into balls — below).
3. Keep in an airtight container or jar for up to two weeks.

To make labneh balls

1. Mix the herbs with the lemon zest. Roll the labneh into balls, then roll in the herb mixture.
2. Place in a jar and pour over the olive oil.
3. Keep in the fridge for two weeks.

More useful staple food from Delaney

• Flatbreads
• Cardamom pistachio muesli