Labneh is a thick yoghurt cheese that can be used for both savoury and sweet dishes. I use a natural unsweetened yoghurt, ideally a Greek style as it takes less time to drain. The salt is essential for preserving the labneh for any length of time – although if you’re planning to use it within the week, you could omit it. The leftover whey can be used in smoothies, pancake batter and the like.
from Olivia W’s Blog Rss http://www.stuff.co.nz/life-style/food-wine/recipes/98096001/Recipe-How-to-make-labneh
from
https://oliviawhinham79.tumblr.com/post/166919063586
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