Ellie and Sam Studd look to labneh, an age-old Middle Eastern favourite that teaches techniques for no-waste preservation in the modern world.
The practice of preserving milk through fermentation is a staple of many cultures and diets around the world. In essence, the controlled souring of milk allows people to extend the life of their milk or yoghurt and enjoy a delicious, nutritional bounty for months or even years. It’s also a tried-and-tested method for reducing food waste.
A surprisingly easy and satisfying way to preserve milk is to make labneh (pronounced leb-neigh), an ancient form of cheese created by straining yoghurt through muslin or cheesecloth. Labneh can be traced back over 2,000 years and originates from the Levant region (more affectionately known as the ‘fertile crescent’). Today, labneh still forms the foundation of many Middle Eastern dishes.
This delicious dairy product can vary in thickness depending on the type of milk or yoghurt used, the cultures added, and whether it’s eaten fresh or dried, or preserved in oil.
SERVING IT UP
We love how versatile labneh is. Some of our favourite ways to enjoy this simple delicacy include:
Sprinkled with herbs or even chilli flakes, and added to a salad or sandwich.
Sprinkled with za’atar, drizzled with olive oil, and served as an accompaniment to a Middle Eastern spread – think pita, grilled meat, cucumber and olives.
As a healthy substitute for sour cream on baked potatoes or nachos, or spread on toast with tomatoes, olive oil and mint.
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