labneh with kimchi oil & roasted almonds
Line a strainer with coffee filter(s), spoon yogurt into the filter. Place the strainer over a bowl and cover. Place in fridge to strain 6hr-overnight.
How much of the ingredients you use depends on how much you want to make, as well as your personal taste. Below is a basic recipe, feel free to add more garlic or shallots. As for the spice level, add as little or as much of the kimchi sauce to your taste. Making this chili oil in advance lets all the ingredients come together for a deeper nuttier taste.
At home, we make a large jar of this so it lasts us for a while. It keeps well in the fridge for at least a month; while in the fridge, you might notice that the oil solidifies, let it sit in room temperature before you use, otherwise, spooning it right away is fine too as the oil liquefies on the dish.
In a pan, toss in minced garlic (5-10 cloves, to taste) & a minced shallot; cover with olive oil, enough to cover the contents completely. On low heat, let it come to a gentle simmer. Let it cook for 15-20 minutes, stir occasionally until the garlic softens (without browning); add a dollop or two of the kimchi sauce; toss in chopped roasted almonds (or nut of preference), stir and let it simmer for a minute for the nuts to warm through. Season with a pinch of salt & sugar. Turn off the heat and remove pan from heat source. Let the contents cool to room temperature before you pour it over the labneh.
I like to make extra kimchi oil, as labneh works it’s way down, top off with more kimchi oil mixture.
Garnish with extra chopped roasted nuts.
Kimchi oil is also delicious with:
good crusty bread
drizzled over your:
soup (especially pureed)
add to mayo or cream cheese to make a sandwich spread or simply on its own.