• INGREDIENTS:

1 litre yogurt

Salt to taste

Black pepper to taste (optional)

1 tablespoon minced wild garlic

1tablespoon dukkah mix

5 whole leaves wild garlic

1 pint/500 ml extra-virgin olive oil (optional)

Colander

Large bowl

Cheesecloth, muslin bag, or paper coffee filters

1 clean pint or 500 ml glass jar with lid

METHOD:

1. Place the colander over a large bowl. Line the colander with the cheesecloth, muslin bag, or paper coffee filters. Spoon in the yogurt.
2. Leave the yogurt to drain for 24 hours, refrigerated for a milder flavor or at room temperature for a tangier labneh.The liquid that separates out into the bowl is whey. You can use it to kickstart lacto-fermented pickles, especially if you want to reduce or eliminate the amount of salt in them.
3. With wet hands role out labneh into golf size balls.
4. Using the wild garlic leaves wrap round half the cheese balls & lay on a plate.
5. Mix the minced wild garlic with the dukkah, a pinch of salt and pepper and roll the other half of the balls through the mix.
6. Lay both types of labneh of a plate and serve.