Labneh (yoghurtcheese)

Ingredients

• 900 g Greek yogurt
• 1/2 tsp Salt
• 2 tbsp Extra vergine olive oil
• 1 tbsp Sesame seeds
• 2 tsp Oregano, dried
• 2 tsp Basil, dried

Method

1. To make the labneh, first put a strainer on top of a deep bowl.
2. Line the strainer with a tea towel of a size that overhangs it so that you can roll it up once you have poured in the yoghurt.
3. Pour the yoghurt mixed with the salt into the tea towel, tie the ends together and wrap the ends tightly or wrap with a rubber band.
4. Place a weight on top to gradually release the water. Leave to stand in the fridge for 1 day.
5. The next day you get a very thick, creamy cheese, this is labneh.
6. Serve with olive oil, spices and sesame seeds to taste.
7. With pita and raw vegetables, it makes a perfect dip or starter. It will keep for a few days in the fridge.