Labneh with lemon zest & thyme

Labneh with lemon and thyme and Ciabatta toasts

Course Cheese, Dairy, hors d'oevres, Starter
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Alida Ryder


  • 1 kg double cream Greek yoghurt plain
  • 1 tablespoon sea salt flakes
  • zest of 1 lemon
  • 1 tablespoon fresh thyme leaves
  • olive oil

for the ciabatta toasts

  • 1 ciabatta loaf thinly sliced
  • olive oil


  • To make the labneh, combine the yoghurt with the salt and mix well.
  • Transfer to a bowl lined with muslin/cheese cloth.
  • Tie the cloth around a wooden spoon and suspend over a bowl/basin for up to 48 hours. Give the labneh a squeeze every now and then to encourage extra drainage.
  • When the labneh has reached the desired consistency, remove from the muslin cloth and place in a bowl.
  • Stir in the lemon zest and thyme and season to taste with salt & pepper.
  • Drizzle with olive oil and serve with ciabatta toasts.
  • To make the toasts, pre-heat the oven to 220°c and place the ciabatta on a wire rack.
  • Drizzle with olive oil then place in the oven and bake for 10-15 minutes until the ciabatta is golden and crisp.
  • Remove the oven and serve.