Labneh

Labneh, the way mornings should start.

Strained slow from our cow's A2 milk until it's thick enough to hold a spoon upright, Labneh is what happens when yoghurt is given the time to become something more — richer, tangier, and endlessly versatile.

No thickeners, no shortcuts. Just milk, culture, and patience, strained the traditional way until the whey drains off and what's left is pure, creamy, and full of that gut-friendly goodness A2 milk is known for.

Swirl it with olive oil and za'atar for breakfast, spread it thick on warm bread, dollop it over roasted vegetables, or roll it into little balls and store it in oil — however you take it, Labneh does it all.

Thick, tangy, and made to be shared.