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Labneh, the 5-ingredient yogurt cheese, dressed with roasted tomatoes and olive oil. Incredibly easy, it becomes our perfect friend for next spring. We like it as a spreadable cheese, as a dip or as an accompaniment to salads.
Best of all and once again, it is a super versatile recipe, which you can accompany with sweet, salty or spicy.
But what exactly is the Labneh? I t is a recipe from the Middle East, a very thick cream known as cheese yogurt.
We are going to prepare Labneh from scratch and you will see how easy and delicious it is! You can take a look at our recipe; about how to make vegetable cheese
This time we are going to use the same process except that, for the Labneh, we will use natural soy yogurt, without sweetening.
220g plain soy yogurt, unsweetened
1 pinch of salt
1 splash of lemon juice
1 tsp lavender, dried
1 pinch of yellow curry
250 g of cherry tomatoes
1 tbsp olive oil
½ tsp salt
1 tbsp agave syrup
Mix the salt and oil with the yogurt. Pour it into a cheesecloth, hang it up and let it drip overnight – up to 24 hours. You will see how the liquid in the labneh desapearse and starts thickening after some hours. You can store it in the refrigerator for up to two weeks.
Place the tomatoes on a baking tray and dress them with oil, salt, pepper and agave syrup. Bake them for not more than 15 minutes at 180º. I like them juicy but still a bit hard in the inside. When you take them out of the oven, let them cool slightly.
Mix the labneh with the spices of curry and lavender. Add the baked tomatoes on top, with their oil. A little black sesame and some chilli flakes. Enjoy spreading and dipping.