Begin by fastening your coffee filter securely around the mug, making sure there is room in between the bottom of the filter and the bottom of the mug or glass so there is space for the whey to drain from the yoghurt.
Scoop your yoghurt into your filter, sprinkle with a pinch or two of sea salt on top and cover with cling film or waxed-lined cloth.
Set your cup in the refrigerator, preferably on top of a paper towel or plate in case of any excess leaking and leave for 24-48 hours, depending on your preference in texture. The longer you leave it the firmer it will become.
Set your cup in the refrigerator, preferably on top of a paper towel in case of any excess leaking and leave for 24-48 hours, depending on your preference in texture. The longer you leave it the firmer it will become.
When your labneh has set to your liking, tip in into a bowl. If using any mix-ins, add them into your yoghurt and give a good stir to evenly combine..Spread it onto crackers or inside pita bread and top with slices of cucumber orother crunchy veggies for a delicious and refreshing lunch or snack.
