• 1½ cups Meadow Fresh Kalo Natural Yoghurt (375g)
  • ¾ tsp salt
  • To serve: olive oil, fresh herbs, warm pita bread and crudités


Stir the yoghurt and salt together until well combined.

Place a large sieve over a large bowl and line the sieve with a linen tea towel. Pour the yoghurt mixture onto the towel-lined sieve. Cover with another linen towel (or drape the overhang of the existing towel over the top).

Refrigerate and leave to drain for 24-48 hours. The labneh should be firm enough to be shaped.

Spoon labneh into a serving dish, drizzle with oil and garnish with fresh herbs. Serve with pita bread and crudités.

Alternatively, shape labneh into balls. Place in a clean jar and cover with olive oil.

Refrigerate until required.