Labne

Labne

By
From
Alimentari
Makes
500 g
Photographer
Lauren Bamford

I love labne. In fact I love plain natural yoghurt. There really isn’t a savoury dish that I wouldn’t add it to. Labne has a salty creaminess that pairs so well with so many dishes, but it's also great just eaten with some toasted Lebanese flatbread. Mmmmmm ...

Ingredients

Quantity Ingredient
1kg plain yoghurt
2 teaspoons salt
extra-virgin olive oil
paprika, to garnish (optional)

Method

  1. Combine the yoghurt and salt in a bowl. Rinse the yoghurt container with 250 ml of water in and stir into the yoghurt–salt mixture.
  2. Spoon the yoghurt onto a large clean square of muslin (cheesecloth). Tie the corners together tightly so the yoghurt is confined by a knot. Place in a colander set over a bucket and refrigerate for 24 hours.
  3. Undo the knot and scoop the labne into a bowl. If it’s too thick stir in a little cold water.
  4. If desired, serve garnished with olive oil and paprika. This labne will keep in an airtight container in the fridge for up to 2 weeks.
Tags:
alimentari
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