Yoghurt cheese (Labna)

The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread dough’s etc.

(Recipe makes 1 batch)
2   kg Greek yogurt
75 ml extra virgin olive oil
1 tablespoon salt
1 lemon, juice and rind of, grated
1 tablespoon chopped thyme
4 tablespoons chopped mint
1. Mix all ingredients together well.
2. Pour into a colander lined with muslin.
3. Tie the muslin to form a bag.
4. Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
5. After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
6. Place in a large jar, then cover with a light olive oil.

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