Press a piece of muslin or a clean cloth over a sieve and suspend the sieve over a bowl. Spoon the yoghurt into the cloth-lined sieve. Fold the excess cloth over the yoghurt to cover the surface. Refrigerate for 4 hours or overnight (the longer you leave it the thicker and creamier the labneh will become.
For the chilli maple glaze, combine all the ingredients in a small non-stick saucepan over medium-high heat. Bring to a gentle boil. Boil gently, for 2-3 minutes until reduced slightly, it will thicken on cooling. Cool to room temperature.
Spoon the labneh onto a tray, platter or serving board. Spread to a 30cm round. Sprinkle over the dukkha. Arrange the grapes in a pattern over the labneh. Drizzle with some of the chilli maple glaze. Serve with remaining chilli maple glaze, cheese, charcutier, caramelized onions, crackers, baguette and nuts.
Press a piece of muslin or a clean cloth over a sieve and suspend the sieve over a bowl. Spoon the yoghurt into the cloth-lined sieve. Fold the excess cloth over the yoghurt to cover the surface. Refrigerate for 4 hours or overnight (the longer you leave it the thicker and creamier the labneh will become.
For the chilli maple glaze, combine all the ingredients in a small non-stick saucepan over medium-high heat. Bring to a gentle boil. Boil gently, for 2-3 minutes until reduced slightly, it will thicken on cooling. Cool to room temperature.
Spoon the labneh onto a tray, platter or serving board. Spread to a 30cm round. Sprinkle over the dukkha. Arrange the grapes in a pattern over the labneh. Drizzle with some of the chilli maple glaze. Serve with remaining chilli maple glaze, cheese, charcutier, caramelized onions, crackers, baguette and nuts.
TipTip Leftovers are delicious spooned over Bircher or toasted muesli for breakfast or a snack.