A delicious Middle Eastern cheese spread. This goes great with my thyme and sea salt grain-free crackers. Lactose-free and suitable for the Specific Carbohydrate Diet.
For the labneh:
4 cups (1litre)SCD Yoghurt*Use greek yoghurt if you are not following SCD
Big pinch of sea salt
For the herb/spice blend:
1 tablespoonDried thyme
1 tablespoonDried oregano
1 tablespoonGround cumin
1 tablespoonGround coriander
1 teaspoonGround cinnamon
1/2 teaspoonSea salt
1 tablespoonExtra virgin olive oil (plus extra for serving)
Place a cheesecloth, muslin cloth or a bag for making almond milk into a sieve and then over a bowl. Pour the yoghurt into the cloth and add the sea salt.
Tie a knot in the bag with twine and place in the fridge for roughly 30 hours. The curds and whey will separate and you will be left with a delicious cream cheese.
Mix the herbs and spices in a jar. Heat the olive oil on a low heat and add one tablespoon of the herb/spice mix. Toast for a few minutes until fragrant but not burnt. You can keep the rest of the herb/spice mix in an airtight jar.
Spoon the labneh into serving dishes, adding a generous amount of olive oil and sprinkle the toasted herb/spice mix on top. Dip your favourite crackers in and enjoy! The labneh will keep in an airtight container for a week.