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Citrus chilli labne

Celia Brooks Brown from Good Food Bites
Chillies and citrus zests add a delicious kick to this traditional Middle Eastern style cheese from Celia Brooks Brown

Citrus chilli labne

Method

1. Line a fine sieve with muslin or a clean j-cloth. Set the sieve over a deep bowl, so there is plenty of space for the whey to drain away.

2. Mix yoghurt thoroughly with chillies, citrus zests and salt.

3. Scoop into the cloth and smooth down. Cover with cling film and place in the fridge for 24-36 hours. Turn out onto a plate and drizzle with olive oil.

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Serves: 4-6

Prep: 10 min, plus up to 36 hrs for draining

Ingredients
500ml whole milk yogurt, or Greek yoghurt
2 red chillies, chopped
zest of 1 orange, grated
zest of 1 lemon, grated
pinch of Salt
3-4 tbsp extra virgin olive oil