Cheese is one of the greatest creations on earth. It’s creamy, savoury, rich, decadent, sometimes spreadable, sometimes hard… I can go on! It’s basically the best thing since sliced bread! With the holidays fast approaching, cheese platters make a great appetizer! This labneh cheese is so easy to make, made by simply straining yogurt overnight. This removes the lactose and water that’s in the yogurt, causing it to firm up and create a wonderful spreadable cheese. You can mix in your favorite herbs and spices, sundried tomatoes, spicy sauces, olives, etc. Today I’ll be using parsley and Mina harissa pepper sauces. The red and green pepper sauces really help transform this into a Christmas-y cheese – I fa la la la love it!
How To Make Labneh:
- 2 cups plain yogurt
- 2 tbsp Mina harissa pepper sauce
- 2 tsp parsley, chopped
- salt and black pepper to taste
- Place a strainer over a bowl and line the strainer with a cheesecloth (if you don’t have a cheesecloth, a clean tea towels works great).
- Combine the plain yogurt and salt and pour it into the cheesecloth-lined strainer or tea towel-lined strainer. Cover with plastic wrap and place in the fridge overnight.
- The next day, the cheese is ready (ahh the beauty of time). Discard the liquids that have drained from the yogurt.
- Scoop the cheese out of the cheesecloth (or tea towel) and place into a clean bowl.
- Add the parsley, black pepper and harissa. I added 1 tsp of the red pepper sauce and 1 tsp of the green pepper sauce. You can add more or less according to preference.
- Serve with crackers, pita bread or raw veggies.
This labneh cheese or as I like to call it, overnight cheese, is a great appetizer for the holidays. It takes minutes to prepare the ingredients and time takes care of the rest overnight in the fridge.