Labna- Yoghurt Cheese

Method

1. Add a pinch of salt to natural set yoghurt before placing in a double thickness of muslin cloth and suspending over a bowl or placing in a strainer over a bowl to catch the excess whey. Drain for a minimum of 36 hours. Use wet or lightly oiled hands to roll Labna into balls.
2. Once drained, flavourings can be added to the yoghurt before or after being rolled into balls.

SAVOURY LABNA

1. Add crushed garlic and chopped fresh herbs before rolling.
2. Roll in dukkah and drizzle with olive oil.
3. Sprinkle with black sesame seeds and chopped fresh coriander.
4. Store in a jar with fresh herbs and garlic, covered with olive oil.

SWEET LABNA

1. Flavoured with sweet ingredients to create an unusual dessert- vanilla, crushed hazelnuts and cinnamon sugar. Great served with a compote of fruit or poached quinces.

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