Beetroot Labneh by The Palomar

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Beetroot Labneh

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Beetroot Labneh

Middle Eastern

Side

Over 2 hours

Cheese

Easy

Serves

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

Ingredients

Labneh

500g Greek yogurt (full fat, plain)
250g sour cream
10g salt
lemon juice (from 2 lemons)

Beetroot labneh

125g Raw beetroot
1litre Labneh
5g Sumac
10g Salt
5g Lemon Juice
5g Extra virgin olive oil
To serve: pine nuts, sumac and olive oil

Method

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Method

Make the labneh

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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