Labneh with Orange Oil

Orange Oil

1 cup Olive Oil

2 large Oranges

Use a soft brush and wash the oranges under running water.

Using a vegetable peeler, take off the skin of the orange in large strips.

Pour the olive oil into a small saucepan. Under medium heat, start to warm the oil. 

Once the oil begins to look shimmery, add the orange skin.

Heat the oil until bubbles appear.

Turn off the heat and allow the orange to steep in the oil for 8 hours, or overnight at room temperature.

Remove the skins. 

Labneh

24 oz. Greek Style Plain Yogurt- Whole Milk

¾ teaspoon Kosher Salt

Stir the salt into the yogurt.

Line a colander with cheesecloth. 

Place the yogurt in the cheesecloth. 

Place the colander in a bowl and refrigerate for 8 hours or overnight. A cloudy liquid will collect in the bottom of the bowl. 

Remove from the cheesecloth and top with orange oil and fruit.

The fun part! Add fresh herbs to your oil along with the orange peel. Some suggestions are rosemary, thyme, parsley and oregano. Swap out the orange for lemon or lime. Add fresh herbs, garlic, onion, or whatever you can dream into your labneh and use as a dip for crackers, vegetables or fruit.