Labne
Yield: 500g
Prep time: 5 mins
Total time: 12 hours to 3 days straining
Ingredients
Greek or Plain Natural Yoghurt | 500g can be cow or sheep’s
milk yoghurt
Salt | one little pinch
Oil | ½ cup of lovely extra virgin olive oil
Chopped herbs, seeds, spices, nuts – anything you would like to cover your labne in OR you can leave it plain and just store in extra virgin olive oil or you can infuse the oil with herbs and spices.
Directions
In a mixing bowl, stir a pinch of salt through your yoghurt.
Line a large sieve with some muslin cloth (if you don’t have muslin use a clean big chux style cloth), fold the cloth over to make sure it’s at least double thickness.
Place the yoghurt in the lined sieve, gather up all the edges and either rubber band or knot, or clip to cover all of the yoghurt. Place the sieve and yoghurt over a deep bowl and place that in the fridge and let it drain, you can leave for as long or as little as you like. The longer you leave it, the firmer it becomes, every few hours or each day you can squeeze out excess liquid to speed up the process.
When you are happy with the consistency, roll into balls, any size you like, place those balls into a clean jar or container. Mix your oil together with any herbs, spices, lemon zest, anything you like and pour that mix over the labne balls. Cover and place in the fridge to marinate for as long as you like, they will keep for at least two weeks.
Special notes:
Another serving suggestion - you can roll the balls in any topping, fresh herbs, chopped nuts, dukkah – whatever takes your fancy.
