Labneh with wild sorrel & mint

labneh (yogurt cheese) with wild sorrel & mnt

Spring has sprung here in the Limousin. The blossom is on the trees, the bees are busy buzzing and the garden is getting a much needed Spring clean and clear before some planting can begin. My recipe for labneh - also known as yogurt cheese - is a cross between a thick fromage frais and fromage blanc. It is of Lebanese origin and very simple to make. It is simply yogurt strained with a bit of salt to remove the whey - making a delicious thick and creamy cheese. Lovely served as a dip with crisp bread and crudites or spread on crusty bread. 

You can substitute the wild sorrel and mint for any of your favourite herbs and spices. It works well with chives, garlic, fennel seeds, lemon zest, even chopped up dried figs...in fact any flavours that work well with a soft fresh cheese. 

You can use any type of plain yogurt for this recipe - and I have made this before with goats, sheep and cow milk yogurt equally well.  

The wild sorrel is one of my favourite herbs to forage for as it's so abundant in my garden and the surrounding countryside. If you can't find wild sorrel you could use a young spinach leaf, watercress or rocket. As with all foraging - only pick and eat something that has been identified by an expert in the subject - don't guess! There are many courses available now in this skill that is gaining popularity. I have seen sorrel occasionally in the market - or you could even grow it yourself.  

I hope you enjoy my recipe for labneh with wild sorrel and mint and give it a go yourself  Let me know how you get on and what flavour combinations you use in your recipe. Bon appetit!

recipe by: Ema at De Tout Coeur Limousin
preparation time: 5-10 minutes (plus 2-4 hours straining time)
serves: 2-4 as a snack or light lunch dish with bread and salady bits

ingredients
500g plain natural yogurt 
1/4 - 1/2 tsp sea salt
4 tbsp chopped wild sorrel (or substitute for baby spinach, rocket or watercress)
2 tbsp chopped fresh mint
olive oil to serve

method:

• in a bowl mix the salt and yogurt together before spooning into either a prepared muslin jelly/preserve bag and stand or into a sieve lined with muslin or coffee filters also work really well too. 
• Cover with cling wrap or tin foil and leave to drain in the fridge, I leave mine for between 2-4 hours - but you can leave it shorter or longer depending on how thick you would like your labneh.
• Add the labneh to a bowl with the chopped sorrel and mint and mix thoroughly. 
• Serve and enjoy. Store any remaining in an airtight container and consume within 24 hours. 

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