I love cheese. And if you're here, maybe you do to. I heard of labneh but never really knew what it was. And when I found out it was basically drained Greek yoghurt I thought that's too easy not to try - and turn it into a seed cycling recipe. This is such a yummy whipped cheese to pair with a paprika marinated chicken, some mint, crushed pistachios and chilli oil if you're that way inclined. I should have waited until I had all those toppings before eating, but I honestly couldn't wait and it was delicious.
You will need:
- Wooden spoon
- Cheese cloth
- Mixing bowl to rest wooden spoon on and catch the whey
Ingredients:
- 1 Cup whole milk Greek yoghurt
- 1/4 tsp sea salt
- 1/4 cup Seed Cycle Blend LUT (or your desired amount)
- *Double/triple the mixture to your liking
Instructions:
- Mix together yoghurt and salt in a small bowl.
- Place onto a cheese cloth either one layer or two layers depending how thick the yoghurt is.
- Gather the edges of the cheesecloth and tie them securely around a wooden spoon. Rest the spoon across the top of a medium bowl, allowing the labneh to hang suspended in the center, without touching the bottom. Refrigerate overnight up to 24 hours.
- Unwrap the cheese cloth and transfer the labneh to a bowl. Add the Seed Cycle Blend and whip until combined.
- Serve with drizzled olive oil, mint and chili and a marinaded protein (like the paprika chicken in the photo) or serve as a spread with toppings and veggies, pita, or crackers, or dollop onto salads, pizza, or flatbread. YUM!
Let me know what you think, enjoy!
Rochelle x
