Labnehis a thick, creamy cheese made from straining yoghurt overnight. We make ours with blended beetroot, which gives it a delicate sweetness and a vibrant pink colour.
Recipe courtesy of
500g Greek yogurt (full fat, plain)
250g sour cream
lemon juice (from 2 lemons)
125g Raw beetroot
5g Lemon Juice
5g Extra virgin olive oil
To serve: pine nuts, sumac and olive oil
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Mix the ingredients. Place a kitchen towel or cheesecloth (double layer) over a strainer which is over a large bowl. Pour it in the towel set over the strainer (or over the sink, if you don’t have a strainer)
Cover and put the bowl with strainer and yoghurt in the fridge.
After 24 hours, remove and then decide if the labneh in the towel is thick enough for your liking. Usually, 24 hours is enough.
Make the beetroot labneh
Dice the beetroot and blend in a MAGIMIX.
Add the rest of the ingredients to the labneh and whisk together, then whisk in the beetroot
Serve topped with pine nuts, sumac and olive oil
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