Making your own cheese is surprisingly easy and satisfying: all you will need to get started is a pot of greek yoghurt. Yes, literally: plain standard yoghurt. Labneh is an easy, tasty Lebanese recipe, low in fat, and it can be used in many ways: add it to salads or pasta dishes, spread in on toast, or serve it with a traditional Lebanese mezze.
The first step is to add a pinch of salt, and sieve the yoghurt through a piece of cheesecloth or muslin set over a bowl, and let it decant. I like my cheese quite firm, so I left it in the fridge for 3 days, but after a day you will get a cream cheese consistency. I then took it out and added spice: pepper, a large spoon of oregano and a tiny pinch of paprika in my case, but feel free to be creative here! You could go for roasted garlic, fresh herbs such as parsley, coriander or even mint, try adding minced dry tomatoes or olives…The possibilities are endless.
I then rolled the cheese into small balls, popped them into a lidded jar and covered with olive oil. Labneh can be kept for about a week in a closed jar, so it’s better to make a small amount that can be used up quickly. Our labneh ended up on a homemade pizza, and it was delicious!