So the first (and to be honest ONLY) time I had labneh was on a visit to Ronda in July 2012 and stayed at a small guesthouse run by a Lebanese woman called Anahid. She prepared breakfast for us which included fresh coffee and toasted rolls, gorgeous tomatoes with basil and olive oil… and labneh! I was so taken with it that I vowed to make it some day. And well, better late than never. 🙂
The inspiration came when I finally bought a Melitta coffee cone the other day, as I remembered it was very handy for straining yoghurt when I used to make tzatziki back in Toronto. I have since heard from friends on Instagram that paper towels in a colander @panepanna or a bra cup (!!!) @sledpress work just as well as the more standard cheesecloth method, but I like my little coffee cone.
After a couple of days in the cone, today the yoghurt looked ready for the marinade (olive oil, chopped parsley, lemon zest, s&p) and now it will spend another couple days in the fridge. I’m so excited! If it turns out I’ll put the recipe up on Azahar’s Kitchen (though I kind of just gave it to you already). Stay tuned!