Labneh- Pressed Yogurt
A simple breakfast, perfectly served on a slice of toast. Ingredients
- 1 Tub Yogurt (fuller fat tastes better)
- 1 tsp salt
- Extra Virgin Olive Oil
1.Use paper towel doubled over to line the colander. Dump yogurt onto paper towel in colander. Sit colander onto an empty bowl so that liquid from yogurt will drain.
2. Add salt to yogurt and mix. Allow yogurt to drain overnight in the fridge.
3. Check to ensure yogurt has pressed and there is no remaining liquid to drain.
4. Store in a jar and use within a couple of weeks. For a longer shelf life roll Labneh into a ball and submerge in extra virgin olive oil. For both, store in fridge.
