Prep 5 mins (plus hanging time ½ - 2 days)
Makes about 1 cup
Labne is basically a cheese made from yoghurt. It can be expensive to buy ready-made and many versions of it come stored in oil. To make it, all you need is yoghurt, and you can use whichever you prefer. If you like a tangy finish, choose a pot set natural yoghurt and if you want a creamier cheese, then a thicker Greek-style yoghurt will work better. The longer you hang the yoghurt, the thicker the result, and if you like you can then shape very thick labne into balls and coat with seasoning or dukkah and serve as an appetiser. We love to serve it dolloped over roasted vegetables and meats. If you want to use it in desserts, you can just omit the salt and add some sugar or honey to sweeten.
300gm thick yoghurt
1 tsp salt
1. Stir the yoghurt and salt in a bowl to combine, then transfer to a fine sieve lined with muslin, or a clean damp chub-style cloth, placed over a bowl to fit snugly. Refrigerate, covered with plastic to keep fresh, until labne has drained liquid and is thickened to your liking (about ½ day for a dolloping consistency, or 2 days for shaping).
Recipe by Lisa Featherby and image by Eatable.