Goat’s Milk Labneh

Recipe by Lily Chait

Cook Time 1-3 days, depending on desired consistency

Creamy Goat’s Milk Labneh made by combining goat’s and cow’s milk yogurt, olive oil, and salt. Perfect for spreading on toast with smoked trout and fresh herbs.

This Recipe Features:

Fishwife Trout

$33.00

Creamy Goat’s Milk Labneh made by combining goat’s and cow’s milk yogurt, olive oil, and salt. Perfect for spreading on toast with smoked trout and fresh herbs.

This Recipe Features:

Fishwife Trout

$33.00

Ingredients

• one part goat’s milk yogurt
• one part cow’s milk yogurt
• 3 glugs of olive oil
• salt to taste

Directions

Set a sieve or strainer over a bowl and line it with cheesecloth or a clean kitchen towel and set aside.
In a separate bowl mix together the two kinds of yogurt, olive oil and salt. Once combined pour the yogurt mixture into the towel lined strainer.
Fold the cheese cloth or towel over the yogurt and place in the fridge for 1-3 days, each day it sits give the mixture and little stir and discard the liquid that will collect at the bottom of the bowl.
As the labneh sits longer it will get thicker so plan accordingly for your desired consistency. Spread labneh on toast and enjoy with fishwife trout and herbs.