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Have you heard of labneh? It is Middle Eastern, stupidly easy to make (I make it regularly, that should tell you something), stays in the fridge for ages (okay, about a couple of weeks), very versatile (you can make it spicy, plain, salty, garlicky, peppery; it can be used as a dip, spread, whatever), and is clean-eating friendly too (sorta high in protein, relatively low calorific value).
Make some tonight, thank me later.
Pro tip: It almost seamlessly replaces cheese over toasties/pizza/watchamacalit.
I love labneh but have never tried making it. Now I want cheese. And labneh. Thankfully, book club tomorrow night is at our local Lebanese restaurant. So cravings will be sorted then.
ReplyDeleteGot confused for a bit until I realized that this is the same as Skyr (Icelanders' most favorite thing ever but I thought it was a bit too sweet for my liking) and also the base for tzatziki (which I have been heavily crushing on lately lol!)
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