There’s a reason yoghurt has been produced for thousands of years across many civilisations. It has all the goodness of milk, but is higher in protein. Yoghurt is also probiotic, which is said to help boost the immune system and promote a healthy digestive tract.

The word ‘yoghurt’ originates from Turkey and loosely translates to ‘sharply flavoured thickened milk’. In India, yoghurt is made into raita to cool down fiery dishes, or made into a savoury or sweet drink called lassi. Iranians serve it as a side with most meals and often as a meal in itself – as a cold soup with ice and raisins to balance the acidity, and as a warm soup with lentils. In Russia, yoghurt is believed to lead to a long life. The Tibetans make theirs from yak milk.

Here, I’m turning yoghurt into labneh, which is like a soft fresh cheese. It’s made by straining yoghurt through muslin for a few days to drain away the liquid. When it reaches the desired consistency, you can add the herbs and flavourings you like. Unlike yoghurt, labneh will last for up to three weeks covered with oil in a jar in the fridge.

At Kitchen by Mike, I would make my own yoghurt from a recipe developed by my friend Pepe Saya, but any natural yoghurt can be used to make labneh.

We served labneh as a breakfast special – my favourite way to eat it is to spread a piece of toasted sprouted bread with black tahini, top with a dollop of plain labneh, a drizzle of honey and a sprinkling of toasted sesame seeds.

To see what all of the fuss is about, why not give Mike McEnearney’s delicious homemade labneh recipe a go!

For more recipes by Mike McEnearney be sure to visit his profile here.