Yogurt from the milk of organic farmer Michael Langanke from the Schorfheide. Lightly salted and aged for 48 hours, it turns into a slightly sour, creamy labneh. The labneh continues to ripen in the jar and can be eaten even after the expiration date. Just trust your own senses!
Try the labneh sweet or salty: with herbs or smoked fish, with potatoes, or with jam with bread or cakes. Use it instead of sour cream or crème fraîche with stews and braised dishes or use it as the basis of a pizza bianca mixed with goat’s cream cheese. The most simple way to enjoy it is just to have it with a little olive oil and salt.