A staple food in the Middle East, this creamy soft cheese is simply made by straining the whey from yoghurt. The quality of the yoghurt is of course key to the finished product.
Court Lodge Organic Farm produce an excellent labneh made using the milk from their own cows. For details see http://courtlodgeorganics.co.uk
This versatile cheese can be used in both sweet and savoury foods. Mix in some softened garlic, olive oil and za’atar to make a luscious dip; or add a few spoonfuls, a pinch of sea salt and some olive oil to a bowl of greens or add to a salad such as those in the links below. It can be used as a substitute for cream cheese such as mascarpone for sweet cake fillings and toppings.
see Local and Seasonal in April – Curly Leaf Kale
