Homemade Labne is one of the easiest cheeses that you can make. Originally developed in the Middle East. It is a simple process of straining greek yoghurt over a sieve and in muslin which removes the whey. You are left with a fabulous cheese which still holds the Greek yoghurt distinctive sour taste.
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I combined my yoghurt cheese with lots of flavour including olive oil, garlic, lemon juice and zest, rosemary, sea salt and thyme, the results were really fantastic and I will be making this stuff again and again.
Hope you enjoy this simple & cheap recipe. Make sure you make it the day before serving.
Equipment: Muslin Cloth, 1 Sieve, 1 jug or large bowl to suspend the sieve
Makes one cup size pot of labne and make it the night before.
2 Tbsp Good Quality Olive Oil
2 Tsp Fresh Rosemary
1 Tsp Fresh Thyme Leave
1 Tbsp Sea Salt
3 Garlic Cloves, finely chopped
2 Cups Organic Greek Yoghurt
- In a small sauce pan on a low heat add olive oil, rosemary, thyme, sea salt, garlic and let them simmer for about 5 minutes so garlic is a little soft and all flavours have meshed together.
- Take olive oil mix off the heat and let it cool for 5 minutes. In a large bowl add the Greek yoghurt, slowly mix in half of the olive oil mix and leave the rest for serving.
- Once well mixed transfer into double lined muslin which is resting in a sieve, the sieve is then resting over a large bowl or measuring jug. Gather the edges of muslin and tie in a semi-tight knot.
- Place mixture in fridge overnight or for 8 hours
- Remove from muslin and pop in a bowl ready to serve, drizzle with the remaining olive oil mix and a few sprigs of fresh herbs. Should last 1 week.