Labna is a Middle Eastern staple — a ‘cheese’ prepared from salted yoghurt. It is easily prepared at home and is a fave of mine to offer with nibbles. It can be marinated and spread on crusty bread; or if left plain, spread on breakfast toast and drizzled with honey and hazelnuts; added to crisp salads; served on sautéed greens; and it makes an interesting addition to soups.
Ingredients
| 500 g | Greek-style plain yoghurt (Main) |
| ½ tsp | Salt |
For the marinade
| ½ cup | Extra virgin olive oil |
| 3 Tbsp | Mixed herbs, finely chopped eg chives, thyme, parsley, French tarragon (Main) |
| 1 | Garlic clove, crushed |
| 1 tsp | Lemon rind, finely grated (Main) |
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Directions
- Line a large sieve or colander with damp muslin or cheesecloth. Place over a bowl deep enough that the sieve will not touch the whey that drips from the yoghurt.
- Combine the yoghurt and salt and pour in to the lined sieve. Refrigerate for 24 hours. The yoghurt will be quite firm. This can be stored in the fridge at this stage for up to 10 days and used as is. Or it may be marinated and stored in the fridge
- Take tablespoons of the labna and roll into balls. Place in a jar or bowl and add the combined marinade ingredients. Marinate for 8 hours before using.
- Store in the fridge for up to 2 weeks. Great spread on crusty bread.
