Stay on trend with this week’s Taste Tested recipe! Sure, you could just buy a tub of Labneh at your local grocer, but who knows how far it travelled to get there. Besides, making it at home is much cooler. You want to be cool, don’t you?
“My father is obsessed with labneh. Obsessed. He travels for 45 minutes every weekend to buy a tub of it imported from who-knows-where. I finally said enough is enough! It’s super easy to make at home, and using small-herd dairy makes it hyper sustainable. Besides all that, it’s bloody delicious! Thick, slightly salty and rich, it’s the perfect topping for toast, dark green veggies or grilled meats.”
- 2 cups plain Ontario whole-milk yogurt
- ½ teaspoon kosher salt
- Mix yogurt and salt in a small bowl.
- Line a fine-mesh strainer with 1 or two layers of cheesecloth and set over a medium bowl.
- Place yogurt mixture in strainer and cover with plastic wrap. Let drain in the fridge at least 1 day, maximum two. The longer you leave it, the thicker it gets.
- Discard excess liquid in bottom of bowl.
- Store in air tight container.
- A batch of this creamy goodness will last about one week, covered, in the fridge.
Want to take it up a notch? Make your own yogurt too! Here’s our recipe.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!