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Every once in a while, I’ll come across a food whose name I do not recognize. “Labneh” is one of them. Mostly served in Middle-Eastern cuisine, it’s an EXTREMELY simple yogurt based creme that can accompany both the savory and the sweet.

I cannot tell you how something so simple can be so amazing, but it usually works that way, doesn’t it?

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Ingredients:

• 2 cups Greek whole milk yogurt
• ½ teaspoon ground sea salt
• drizzle with honey to accompany sweet dishes or olive oil to accompany savory

 

Line a strainer with a single thickness of cheesecloth and place the strainer over a bowl to catch the drippings.

Mix the yogurt and salt.

Plop them on the cheesecloth.

Pull the edges of the cloth together

and twist until some liquid starts to squeeze out.

You don’t need to wring this out, just make it snug

 

and tie with a rubber band.

 

Store it in the refrigerator while it drains.

After four hours, you’ll have something like this

that has the consistency of cream cheese.

While I have grand plans for this tomorrow, I couldn’t wait to try it, today. An impromptu snack is born:

With a sweet peach and a honey drizzle, I cannot tell you how sensuous an afternoon snack this was.

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