Labneh Cheese

10 plus 1 day to drain the yoghurt

Preparation Time

10 balls



1 kg pot Jalna Greek yoghurt
sea salt, to taste
extra virgin olive, to serve
½ cup mint leaves
1 tbs dried chilli flakes
2 tbs pistachio nuts, finely chopped
zest of 1 lemon
2 rounds of Lebanese or sourdough bread to serve


Set a sieve over a large bowl ensuring there is a few inches between the bottom of the bowl and the sieve.
Line the sieve with a fine mesh cheesecloth or a clean chux cloth. Mix a little salt into the pot of yoghurt and then spoon all the yoghurt into the cloth. Pull the outside of the cloth over the top of the yoghurt to cover. Place a small plate on top of the cloth to slightly weigh it down and place into the fridge overnight or for at least 12 - 18 hours, but ideally for up to 48 hours.
Finely chop the mint leaves and place them into a bowl with the dried chilli, pistachio nuts, lemon zest, and salt and pepper to taste.
Remove the bowl from the fridge and carefully turn the yoghurt cheese out of the cloth. Using clean hands roll into balls around the size of a large golf ball then roll in the mint mixture to coat the outside. Place a few rounds of labneh cheese onto a serving plate and drizzle with oil. Serve with crisp Lebanese or sourdough bread on the side. The remaining labneh cheese can be stored in a jar in oil in the refrigerator and will last for around 8 - 10 days.
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