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Place a muslin inside a sieve sitting over a mixing bowl. If you don’t have a cheesecloth, you can use 3 sheets of kitchen paper or a clean tea towel. Pour the yoghurt into the lined sieve, place in the fridge and allow to drip for a minimum of 3 hours or ideally overnight. It will thicken as it sits and the liquid drips away through the sieve.
Once strained, discard the liquid in the bowl and tip the thick yoghurt, now labneh, into a clean mixing bowl. Stir in the maple syrup and the orange blossom water.
Toast the slices of fruit bread, then spoon 2 tablespoons of labneh onto each piece of toast while still warm. Drizzle over a little more maple syrup, if desired. Scatter with pistachios and serve. Store any leftover labneh in the fridge, covered, for up to 1 week.
Place a muslin inside a sieve sitting over a mixing bowl. If you don’t have a cheesecloth, you can use 3 sheets of kitchen paper or a clean tea towel. Pour the yoghurt into the lined sieve, place in the fridge and allow to drip for a minimum of 3 hours or ideally overnight. It will thicken as it sits and the liquid drips away through the sieve.
Once strained, discard the liquid in the bowl and tip the thick yoghurt, now labneh, into a clean mixing bowl. Stir in the maple syrup and the orange blossom water.
Toast the slices of fruit bread, then spoon 2 tablespoons of labneh onto each piece of toast while still warm. Drizzle over a little more maple syrup, if desired. Scatter with pistachios and serve. Store any leftover labneh in the fridge, covered, for up to 1 week.
15 minutes
Serves 18-22 scones
