Servings |
4 |
|
|
Labneh making is simple. You need natural goat’s milk yogurt, or quality full-fat cow’s milk yogurt, and a little salt. Stir the salt into the yogurt, place it into a muslin or linen cloth and hang from the kitchen faucet. Let time do the hard work. After several hours, the whey strains out, leaving you with a delightfully thick spreadable cheese.