Simple Labneh
Organic dairy products are so nutritious & this labneh recipe is such an easy win!
I always get asked my view on dairy & with great amounts of protein, minerals like calcium, iodine, zinc & magnesium, B vitamins, omega 3, fats & antioxidants, dairy is a super nourishing, wonderfully convenient foodstuff to consume.
Some can struggle with breaking down the sugar (lactose) in dairy which can cause bloating, gas, constipation, diarrhoea & other symptoms.
Now a dairy allergy is not to lactose, it's to the proteins which wouldn't be solved by the following. However, if an allergy is to isolated protein like A1 casein (in cows milk) then that person might be okay with goat/sheep dairy as this contains A2 casein instead.
In regards to lactose, there are a couple of tricks that solve this straight away. Switch from cows milk to goat/sheep milk, dairy like feta, parmesan & goat yogurt. These naturally contain less lactose.
Choose longer fermented dairy such as yoghurt & kefir. The bacteria fermenting the milk use the lactose which make it much easier to digest.
This recipe is the perfect example of one of those solutions.
Key Facts
- Easy on the gut
- Nutrient dense
- Budget friendly
- High in protein
Ingredients
- 1 heaped cup whole milk yoghurt (cow, goat, or sheep)
- 1/4 tsp good quality salt
- olive oil
- Optional additions - herbs, za’atar, spices, olives, nuts
Preparation
01
Mix yoghurt & salt, scoop into a piece of cheesecloth & bring the edges together. Tie with string & suspend over a bowl, I like to use a wooden spoon or rolling pin propped on 2 tall jars. Place into the fridge overnight.
02
In the morning remove from the cloth, you should have a firm but spreadable soft cheese.
03
Mix in any extras you fancy, top with olive oil & serve. Or decant into a container & use within a week.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
