My next post for Global Sharing Week is a simple way to make a lovely dairy-free cheese alternative. Labneh is a Middle-Eastern soft cheese made from strained yoghurt – here I show you how to make it with soya yoghurt instead. It always goes down well when I make it for people on my Eat Well Live Well course – and now you can see how easy it is to make yourself at home.
Dairy free labneh can be used as a soft cheese in sandwiches, dipped with bread, on crackers or, with a little added sweetness, as a topping for cakes (particularly good on carrot cake). It can’t be heated though. Which means it’s not a good substitute for cream cheese as a pasta sauce or similar. Store in an air-tight container in the fridge for up to 3 days.
If you haven’t got time to watch the video then you can find the full recipe underneath.
I hope you enjoy this post – if you make labneh yourself, please do let me know how you get on.
Dairy free labneh
Ingredients
Equipment
Method
- Place the sieve over the bowl and lay the muslin/cheesecloth inside the sieve.
- Spoon in the dairy free yoghurt and add the lemon juice and salt. Gently stir to combine.
- Bring the sides of the cloth up to meet together and tie in a knot, leaving a parcel to rest in the sieve.
- Place the weight on top of the 'parcel' and leave to press in the fridge overnight or for 24 hours.
- Remove the weight and unwrap the parcel. Carefully transfer the thick labneh to a serving bowl or clean container for storage.
- If you are using as a dipping cheese serve with a drizzle of extra virgin olive oil and a sprig of fresh herbs.
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