This is deliriously good. We’ll make this on repeat when our garden tomatoes start coming in.

Homemade labneh is not hard to make; it just takes some planning ahead, and it is delicious! (Sometimes we only make a half recipe of the labneh.)

Homemade labneh recipe:

2 containers of full-fat Greek yogurt
juice of 1/2 lemon
2 teaspoons of kosher salt

Line a tall bowl that will fit in your fridge with cheesecloth.

In a second medium bowl stir together the yogurt, lemon juice and salt until well combined.

Transfer the mixture to the cheese cloth lined bowl. wrap up the sides of the cheesecloth and clip it shut with a chip clip. Place the yogurt mixture in a fine mesh sieve, set into the to of the bowl. Place the bowl in the refrogerator to drain for 48 hours.

Served with the juices from these roasted cherry tomatoes, this labneh is magnificent.

Roasted tomatoes recipe:

two cups cherry tomatoes (vines attached are fun)
olive oil
honey
1 teaspoon red pepper flakes
sea salt and freshly ground black pepper

preheat the oven to 425ºF

Arrange the tomatoes on a small baking sheet and drizzle with olive oil, a little bit of honey, a teaspoon of red pepper flakes, and a 1/2 teaspoon of salt and some freshly ground black pepper. Roast for 30-35 minutes until the tomatoes are deep in color and have deflated.

Serve the tomatoes over a smear of labneh and serve with crackers or fresh bread.

Yum! Enjoy!