Coconut Yoghurt Labneh

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Coconut Yoghurt Labneh

Prep Time: 15 minutes
Chilling Time: 2 days
Total Time: 2 days 15 minutes
Servings: 4

Ingredients

  • 500 g coconut yoghurt – We love to make our own using Kultured Wellness’ home kit!
  • Juice of one lemon
  • 1 tsp Himalayan salt
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 tbsp zaatar spice

Instructions

  • Combine all ingredients in a bowl.
  • Place a strainer over a bowl and line with a large cheesecloth. In a pinch a couple of new thin dish cloths will suffice.
  • Pour yoghurt mixture into the cheesecloth and secure by tying the corners together into a tight bundle.
  • Place in the fridge for 24-48 hours with a weight on top to strain. I use another tub of coconut yoghurt.

24 Hour Strain with garlic Oil and Za’tar

  • Put the strained yoghurt mixture in a bowl, create swirl shapes in the surface with a spoon to create areas of the oil to pool.
  • Mince a clove of garlic and mix with two tablespoons of olive oil.
  • Pour oil over labneh and dust with a tablespoon of za’tar or dukkah before serving.
Tried this recipe?Let us know how it was!
Course Appetizer, Breakfast, Freezer Friendly, Salad, Side Dish, Snack
Cuisine Mediterranean
Keyword Coconut yoghurt
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nut Free, Peanut Free, Refined Sugar Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegan, Vegetarian
Author: Kate Parker

Marinated with Garlic and Chili

Mix 1.5 tablespoons of chilli flakes or chilli powder and two garlic cloves sliced into one cup of good quality extra virgin olive oil.
Pour 1cm of the oil into the jar for your labneh and swirl around the jar to coat the sides so your balls of labneh don’t stick.
Take a tsp of labneh and, with damp hands, roll into a ball shape.
Drop each ball gently into the oil until you have a full layer, top with more oil and continue this process until you have run out of mixture.
Cover the remaining balls with more oil in necessary.
Store in the fridge for up to a week (this may and should last longer but it hasn’t lasted long enough in my fridge to truly test this theory).

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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