Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
My recipe for labneh - also known as yogurt cheese - is a cross between a thick fromage frais and fromage blanc. It is of Lebanese origin and very simple to make. It is simply yogurt strained with a bit of salt to remove the whey - delicious.
If you have ever wanted to know how to make your own probiotic, lactose-free milk kefir yoghurt or water kefir drink then here's how you do it.