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.
Ingredients:
(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 |
|
Method:
| 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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