I've been toying around with the idea of making an infused sweet labneh for ages and couldn't think of a better opportunity than November's cheese themed Sweet Adventures Blog Hop.
I got introduced to labneh only a few months ago by Hetty (she has a great recipe for a savoury labneh in her book) so for others who may not be familiar with it - labneh is kind of like a cream cheese and is made by straining greek yoghurt. I haven't made any other cheeses but would guess that this is as simple as it gets. And it is oh so good. The earl grey and honey is a perfect flavour pair which has had me spreading labneh slightly too liberally over my morning toast for days.
Earl Grey + Honey Labneh
- 500ml Natural Greek Yoghurt
- Honey to taste
- Leaves from 1 -2 Earl Grey Teabags (or about 1tbs loose leaf)
- Calico/Muslin or Clean Tea towel
In a bowl, mix together yoghurt, honey and leaves from tea bags. Set up a colander over a bowl and line it with the cloth. Spoon in your yoghurt then bring up the sides of the cloth and tie up tightly with string.
Leave in the fridge to strain for at least 2 days (3 is better). Before serving, roll labneh into small balls with your hands.
Store up to a week in a sealed jar in the fridge.
Be sure to check out all the other cheesy recipes in the hop by clicking below. Thanks for hosting Nic!
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