Labneh is arguably the easiest cheese to make, and it is delicious. I like to serve mine with some extra virgin olive oil and my home-fermented olives from my own trees. All you need is some yoghurt, a tight-weave cheesecloth and some string, and you can get started on this wonderfully exotic but simple cheese.

First, make yourself some yoghurt. It really is better than buying it. If you make your own, it will cost approximately $1.75 per kilogram. You can also ensure that it has no additives, is still alive and has probiotic bacteria added if you choose. Check out my blog post here on how to make yoghurt. Once you have your yoghurt, you can tip it into a colander lined with a tight-weave cheesecloth to drain the excess whey.

This needs to hang for 24 hours or until the whey has stopped dripping from the bag. Do not be tempted to squeeze the bag to speed up the process alone, as it will only stick the cheese to the cloth and make it more difficult to roll it out of the bag when it is ready.

Once the cheese reaches the desired consistency, use a teaspoon to scoop out some of the cheese and roll it into balls. Then roll the balls of cheese into some herbs of your choice. I have selected semi-dried chives. Drop a few balls into a jar and cover it with olive oil. Add some more balls, and then continue to cover with oil. Do not add all the balls to the jar; then top up with oil, as the balls may stick together. Add the balls one layer at a time, covering each layer with oil before adding the next.

Serve on crackers with a sprinkle of pink Himalayan salt, smoked salt, or a salt and pepper blend. The mixture of cheese, olive oil and herbs is sensational.

This is so easy to make and can be a wonderful gift for Christmas. It does not cost much, but it shows you care enough to put some effort in. Just don’t tell anyone how easy it really is, and they will think you are amazing, which, of course, you are.

As always, live well.

Valerie