THE DAIRY KITCHEN
Labna- Yoghurt Cheese
By THE DAIRY KITCHEN
Makes
1
Difficulty
Easy
Preparation
20 MINS
Cooking
0 MINS
Labna is yoghurt that has been drained of whey to form a fresh yoghurt cheese, its simple to do and well worth making yourself! Serve spread on bread, in salads or as a dip.
Ingredients
1kg natural set yoghurt1/2 teaspoon salt
flavourings as described in method
Method
- Stir a pinch of salt into yoghurt.
- Place a mesh strainer over a bowl and line with a double thickness of muslin cloth or a teatowel. Place the yoghurt into the cloth and twist the excess edges of the cloth to enclose.
- Place the yoghurt and bowl in the fridge and allow to drain for a minimum of 36 hours. After this time, it should be very thick and spreadable. Labna can now be flavoured, spread, or rolled into balls. Use wet or lightly oiled hands to roll Labna into balls.
SAVOURY LABNE
- Add crushed garlic and chopped fresh herbs before rolling.
- Roll in dukkah and drizzle with olive oil.
- Sprinkle with black sesame seeds and chopped fresh coriander.
- Store in a jar with fresh herbs and garlic, covered with olive oil.
SWEET LABNE
- Flavour Labna with vanilla, rosewater, honey, crushed nuts or cinnamon sugar. Great served with fruit compote or poached quinces.
