Labne (Yoghurt Cheese) with Roasted Garlic Sumac
Combine 500g Greek style yoghurt, 2 roasted, peeled and finely chopped cloves garlic and 1 teaspoon sea salt flakes together in a mixing bowl, stirring until well combined. Line a sieve with two pieces of clean muslin cloth, pour yoghurt mixture into centre, bringing edges of muslin together and tying to enclose yoghurt mixture. Place sieve over a bowl, in refrigerator for 12 hours, to allow whey to drain. To serve, place yoghurt cheese in a bowl (discarding whey), sprinkle with 1 teaspoon sumac and drizzle with extra virgin olive oil.
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