Labneh, lemon drop and green oil

We very often make homemade labneh and we have fun adding always different toppings, varying the oils and the honey-based preparation. Which also works with all fresh cheeses.

Ingredients - 2 people, to share

125g of cow's milk yogurt

125g of sheep's milk yogurt

salt

15cl of neutral oil

5/6 fig leaves or a large handful of basil, mint...

our mountain honey and lemon drop chilli

pistachio pieces

 

1° / Mix the two yogurts and a pinch of salt. Pour everything into cheesecloth and let the yogurt drain into a strainer over a salad bowl, in the fridge, between 8 hours and 24 hours. The longer the waiting time, the firmer the labneh will be.

2° / Before serving, prepare the green oil. In a blender add 15cl of neutral oil, roughly tear the leaves, removing the stems. Mix everything for 5 minutes. Filter using a fine strainer.

3° / Spread the cream cheese on a plate, add a few pieces of pistachios, salt and generously top with our honey and lemon drop chilli blend. Finish with a drizzle of green oil. Serve with warm pita breads.