Recipes

Method

Add 1 teaspoon of salt to 1 kg of Jalna Greek Style yogurt and mix well. Set a strainer over a large bowl and line it with cheesecloth or clean Chux.

Pour the salted yoghurt into a cloth, tie tightly with a string. Place the bowl in the fridge and let it strain for at least 5 hours, or up to 24 hours.

Once strained, discard the whey in the bowl and use the thick labneh left in the cheesecloth. It should have a thick consistency like cream cheese.

Unwrap it from the cheesecloth and shape it into a log using cling wrap which makes this easier.

Sprinkle the chopped pistachios over it, then finish with a drizzle of honey on top.

Note: Serve in a cheeseboard style with crackers, nuts and fruits.