Snack | prep time 5 minutes | fridge time 48 hours
Line a fine mesh strainer with a cheesecloth, and place them over a large bowl, making sure the bowl is big enough that the strainer doesn’t touch the bottom - you want at least a 3 cm between the bottom of the strainer and the bottom of the bowl.
In another bowl, stir together Abbot Kinney’s Daily Delight, lemon juice and salt. Pour the yog mixture into your cheesecloth. Tie the cloth together, and cover the bowl with a clean dish towel. Place in your refrigerator, and let it rest for 48 hours.
After the 48-hour rest period, remove the dish towel. At this point there will be quite a bit of liquid at the bottom of the bowl - discard it - and when you loosen your nut milk bag you will find that your yog has thickened significantly.
Your yog is now labneh! Scrape the labneh from your cheesecloth and store in an airtight container for up to 1 week or....
If you are ready to serve the labneh and prepare the dish: move the labneh into a nice bowl and drizzle some olive oil on top. Follow with one tablespoon of za’atar, pistachio nuts and some mint leaves and black pepper to taste.
Serve together with Libanese flatbread. Also great to dip the labneh with cucumber slices, pieces of celery or radish.
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