25/03/2019
Check out the link for the recipe at www.liorz.com/recipes
Straining yogurt is a method used in various ways all around the Mediterranean, Asia and parts of Europe. It's been around for a long time and its a technique used for preserving dairy from short to long periods. Some Bedouin tribes dry it in the sun after straining camel yogurt and roll them into harder balls preserved in olive oil. Labneh is a soft cheese traditionally made by straining different types of yogurt and is wide spread all over the Middle East. In Israel where I am from, variations of it are breakfast staples for many people and are usually eaten on flat breads with bitter olives and za’atar spice mix.
As a kid, it was always a wonderful treat and remains in my head as a great memory sharing food with friends and family. It has been 15 years since I left the region. Ever so often after my move to London and then Copenhagen, I tried to replicate the memory using store bought labneh from Arab grocers. Every time I was highly disappointed with the heavily processed, tasteless products I could find. Nothing managed to revive the childhood experience and eventually I gave up. I thought it must be over glorifying nostalgia. It took me a decade to realise how easy it is to make a quick labneh. Once I did though, it was game over. I found that childhood flavour and started binging on it. Ever since, I make a new batch twice a week. It can be done over night with minimal effort but you can also prolong the process and add some spices to enhance the rich flavour.
