Ingredients
6 total- 500 g of greek yoghurt
- 200 g of natural yoghurt
- 1 tsp of sea salt flakes
- 2 tsp of ground turmeric
- 1 tsp of za'atar
- 2 tbsp of extra virgin olive oil
Method
3 stepsStep 1
In a large bowl, mix together the two yoghurts, sea salt and turmeric, until well combined.
Step 2
Lay a clean tea towel or double layer of muslin in another mixing bowl, with the corners hanging over the edges. Transfer the yoghurt mixture into the tea towel/muslin, then bring the opposite corners together and tie in knots. Suspend in a cool spot, not in the sunshine, with the bowl underneath to catch the escaping liquid (hanging from a kitchen cupboard handle works well). Leave to hang for at least 10-12 hrs; overnight is ideal.
Step 3
Carefully untie the tea towel/muslin and transfer the labneh to a serving dish. Press down with the back of a spoon to flatten a little and to create some indents in the surface. Sprinkle over the za’atar and drizzle with the oil. Finish with a pinch of sea salt. This will keep for 1 week in the fridge in an airtight container or 1 month if kept under a layer of oil.