Labne

Labne

Labne 1080 1080 Chrissy Freer

labne

Prep time: 10 mins
Straining time: 48 hours
Makes: approx. 500g
Labne is a ‘cheese’ made from strained yoghurt, and it is absolutely delicious. It has a tangy flavour and smooth, creamy consistency, yet is lower in fat than most cheese. Making your own is also surprisingly simple, the trick is to use good quality pot-set natural or Greek yoghurt with no additives. I love to spread on toasted crostini, or add to salads or steamed veg as you would feta.

Ingredients

  • 1kg pot-set full cream natural or Greek yoghurt
  • 2 tsp sea salt
  • ½ cup chopped fresh herbs of choice
  • Extra-virgin olive oil, to cover

Method

1 Mix the yoghurt and salt together in a large bowl. Line a large sieve with muslin (cheesecloth) and place over a large bowl. Spoon the yoghurt into the lined sieve.
2 Cover and refrigerate for 48-72 hours. After this time the whey from the yoghurt will have drained into the bowl and the yoghurt should be thick enough to roll into balls.
3 Spread the herbs on a large plate. Roll tablespoons of yoghurt into balls, then carefully roll in herbs to coat. Place them in a 500ml sterilised jar. Add enough olive oil to cover the balls. Cover and store in the fridge.

Tips/hints

Labne will keep up for 2 weeks stored in the fridge.
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