Labneh with Tomatoes and Basil
Ingredients
- 24 to 32 ounces whole milk cow, sheep, goat plain yogurt (not Greek) (see Notes)
- 1/2 to 3/4 teaspoon Kosher salt
- 3 teaspoons or to taste flavorful extra virgin olive oil (divided)
- 24 to 30 cherry or grape tomatoes cut in half
- 10 to 12 fresh basil leaves thinly sliced (chiffonade-style)
- Flaky sea salt such as Maldon for sprinkling
Instructions
- Mix yogurt and salt in a bowl.
- Line a small colander with enough cheesecloth that it overhangs the sides.
- Place the colander in a bowl large enough to catch the liquid.
- Transfer the yogurt and salt mixture to the colander and fold the cheesecloth over the top.
- Place a heavy weight over the covered yogurt mixture such as a jar or can.
- Place in the refrigerator for at least 12 hours and up to 48 hours.
- You may want to discard the liquid a few times as it drains.
- The remaining yogurt should lose at least half of its volume and be very smooth and creamy, like cream cheese.
- The labneh will keep in the refrigerator in an airtight jar or container with a thin layer of olive oil on top of it (about 1 teaspoon) for up to 5 days.
- Spread labneh in a shallow bowl.
- Drizzle a small amount of olive oil over the labneh.
- Top with cherry tomatoes and sprinkle with basil.
- Drizzle more olive oil on top and sprinkle with flaky sea salt.
Notes
* Do not be tempted to use Greek yogurt for this recipe. It will not drain properly and the resulting consistency will be off. It’s also recommended to use whole milk and not 2%, 1% or nonfat.
* For 24 ounces, use 1/2 teaspoon Kosher salt and for 32 ounces, use 3/4 teaspoon Kosher salt.
* Beyond the yogurt and salt, the quantities are suggestions.
* For 24 ounces, use 1/2 teaspoon Kosher salt and for 32 ounces, use 3/4 teaspoon Kosher salt.
* Beyond the yogurt and salt, the quantities are suggestions.
