Recipe from episode 2

Wild garlic labneh

Labneh is one of the simplest cheeses you can make – it’s created by simply straining yogurt and as yogurt is a fermented product, you end up with a really delicious fermented cheese. Even better, making gives you a really healthy by-product: whey.

Ingredients

Makes approx. 350g

500ml natural full-fat yoghurt

Salt

A handful of wild garlic, chives or spring onion greens (optional)

Line a sieve or colander with muslin or cheesecloth and suspend over a bowl. Pour yoghurt into sieve and stir in the salt.

Allow the yoghurt to drain overnight, in the fridge or in a cool place. Either eat at once or keep in fridge in sealed container for up to 5 days.

For added flavour, finely chop wild garlic leaves, chives or spring onions and gently fold through the mix.

Make more homemade cheese

ONLINE COURSECheese Making at HomeTaught by Marcus Fergusson

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Learn the art and science of cheese making with Marcus Ferguson, an award-winning cheesemaker from an organic farm in Somerset.

Marcus first learned to make cheese here at River Cottage and has gone on to win Best British Cheese at the Virtual Cheese Awards. He now returns to share his wealth of knowledge so that you can learn to make impressive cheeses at home.

Back to Episode 2