Labneh in Herb Oil
  • What you need
  • 500g/1lb 2oz natural Greek yogurt
  • ½ teaspoon salt
  • ½ teaspoon ground dried garlic
  • Olive oil
  • 2 sprigs fresh thyme
  • 1 fresh bay leaf
  • 1 sprig fresh rosemary
  • 1 dried chilli
  • 6 peppercorns
  • 1 tablespoon chopped fresh mint and chives
  1. Mix the salt and garlic powder with the yogurt and spoon this onto a square of muslin big enough to tie up into a bag to hold the yogurt.
  2. Suspend this over a bowl in the fridge and leave it to drain for 24 hours.
  3. Roll the resulting cheese into walnut sized balls and roll these in the chopped mint and chive mixture.
  4. Pack the cheese balls gently into a sterilised jar and add all the herbs and spices.
  5. Pour over the olive oil making sure the cheese is completely submerged.
  6. Cover with a close fitting lid and set aside in the fridge for 24 hours for the flavours to develop.
  7. This will keep in the fridge for 3 weeks.
Recipe by Pomegranate Days at