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.
For additional nutrition information, log in to Cycle Menu Management and search for key name 0187441. Not using Cycle Menu Management? Learn more.
Search Our Site…