4 cups good quality Greek yoghurt
1 teaspoon table salt
4 cloves of garlic, thinly sliced
15 sprigs of fresh thyme
2 tablespoons peppercorns
4 litres extra virgin olive oil
In a large bowl, mix together yoghurt and salt.
Line another large bowl with 2 layers of cheesecloth, make sure the cheesecloth is hanging over the sides of the bowl.
Place the yoghurt in the centre of the cheesecloth lined bowl. Tightly tie string around the cheesecloth encasing the yoghurt. Make sure there is no holes for the yoghurt to squeeze out through.
Hang the ball of yoghurt from a height over a bowl for 3 hours. Hang the yoghurt oﬀ the kitchen sink tap if you don’t have anything to hang it oﬀ. Discard the liquid (whey) released from yoghurt.
Place the cheese (still in the cheesecloth) into the large bowl and top with a saucer and a heavy weight (I use a large jar filled with water) and refrigerate for 2 days. Discard the whey daily.
Once most of the liquid has been released, untie cheese and use your hands to roll into tablespoon sized balls. This process is quite messy!
Drop labneh balls into glass jars, top with sliced garlic, sprigs of thyme, peppercorns and olive oil.
Cover, refrigerate and leave to marinate for 24 hours before eating. If the oil solidifies in the fridge, just place the jars on the bench for 20 minutes to let the oil melt.
Serve smeared on toasted Mackenzie Southern Grain with a generous pinch of dukkah.