Labna
Cheese
This recipe is from ABC Online by chef Sally Wise.
Labna is a cheese made from yogurt and has been made and consumed since Egyptian
times.
I N G R E D I E N T S
2 kg Greek Yoghurt
75ml good quality olive oil
1 tablespoon salt
Juice and grated rind of lemon
1 tablespoon chopped thyme
4 tablespoons chopped mint
I
N S T R U C T I O N S
Mix all ingredients together well.
Pour into a colander lined with muslin. Tie the muslin to form a bag.
Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to
catch the liquid.
After the 2 days, remove the Labna from the muslin, roll into walnut sized balls. Place in
a large jar, then cover with a light olive oil.
Serving suggestion
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 etc. |
