I’m loving fresh cheeses as Spring continues to unfold. They hint at upcoming months of outdoor eating, platters of tapas and mezze, and little glasses of something bubbly. This week I’ve been making Labneh, a Middle Eastern yoghurt cheese. Well, making is a bit of an overstatement, really it’s an easy assemble and, although you need 24 hours start, it’s fail-proof, looks impressive and tastes great. Labneh, or laban, is yoghurt that’s been seasoned and strained. It becomes thick and super creamy, with a hint of yoghurt’s lemony zing. It’s then a versatile addition to a summer platter. I’ve been … Continue reading Labneh – easy to make yoghurt cheese for Spring platters