When life gives you lemons, make this lemony labneh!
Created for LemonGold® by Ilse van der Merwe
Labneh is a luxuriously soft, creamy, yoghurt cheese that originated in the Middle East. If you haven’t tasted it yet, it is absolutely delicious (similar to a soft, tangy, plain cream cheese or a mild soft goats cheese) and very easy to make at home. You can either serve it as a spread in a bowl, or shape small balls that are dropped in extra virgin olive oil – alongside freshly toasted bread it is a simple yet royal feast.
This recipe is the first in a series of four (#WhenLifeGivesYouLemons) that @the_foodfox created for LemonGold®, a stunning seedless lemon varietal that is extra juicy and wonderful to cook with. The recipes form a lemon-themed menu that is Mediterranean-inspired, simple to make and absolutely packed with flavour.
Serve your labneh with warm toasted bread (as a spread or in balls), topped with grated lemon zest, za’atar spice, extra virgin olive oil and a few thyme leaves.
Notes: Adding the lemon juice to the yoghurt after straining, results in a softer spreadable cheese with maximum lemon flavour. If you’re looking for a firmer result, add the lemon juice to the yoghurt before straining, and strain the yoghurt for up to 2 days before serving.