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Mint labne
- Prep time:
- 5 mins, plus 5 hrs straining
- Cook time:
- Serves:
- 4
Matt Tebbutt flavours this creamy Middle-eastern cheese with lemon zest, making a tangy side dish that's great with pitta bread
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Ingredients
Method
1. Line a small conical sieve with a double layer of muslin and suspend the sieve over a large bowl to catch the whey. Pour the yogurt in to the muslin and leave to strain for 5 hours.2. Tip the strained yogurt into a bowl, add the mint and lemon zest, season with salt and pepper and stir until creamy. Serve.
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