Labne

Labne

By
From
Feasting
Photographer
Elisa Watson

Ingredients

Quantity Ingredient
500ml sheep's milk yoghurt

Method

  1. Place the yoghurt in a fine-meshed sieve lined with muslin (cheesecloth).
  2. Place the sieve over a bowl or container, tie the muslin over the yoghurt and leave to drain overnight in the refrigerator.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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