I first properly discovered labneh at Jose Andres's Eastern Mediterranean restaurant, Zaytinya, in DC. It's simply strained yoghurt but it's silky smooth and luxuriously thick. It's so easy to make labneh at home with just some muslin, a bowl, and a sieve. I followed the suggestions in this post by Noha from Matters of the … Continue reading Homemade Labneh
Homemade Labneh
