Cheese yogurt (labneh)
500 ml (2 cups) yogurt (low fat is optional)
Cheesecloth or cotton towel
Line a sieve with the cloth & pour in the yogurt. Place over a bowl, refrigerate, & let drain overnight. Transfer the thickened yogurt, now labneh, to a bowl. Season to taste with mint, paprika, salt and pepper. Serve as a dip, in sandwiches or with toasted bread. It can be used to make tzatziki or as a substitute for whipped cream or sour cream. Makes 250 ml (1 cup).
You can find ready-to-eat labneh in the dairy section of the supermarket.
Salad Dressing
For your chicken or tuna salads, try a mixture of 15 ml (1 tbsp.) of yogurt with 15 ml (1 tbsp.) of Dijon mustard. This sauce can be used on any of your favorite salads.
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