1. Line a strainer with a double layer of cheesecloth. Place the strainer inside a stainless steel mixing bowl to catch excess liquid. Spread yogurt out on the inside of the lined strainer. Cover with film wrap and refrigerate for 24 hours.
2. Remove 1 Tbsp. of zest from lemons with a microplane and set aside.
3. Place the feta in a food processor fitted with a metal blade. Chop as finely as possible. Transfer to a chilled stainless steel bowl of an electric mixer fitted with a paddle attachment.
4. Add the labneh, lemon zest and garlic to the mixing bowl. Season with salt and pepper. Mix on low speed until blended. Transfer to a storage container, cover and refrigerate until needed.
Search Our Site…