Labne, or labneh as it is sometimes known, is a creamy form of yoghurt derived from straining the whey. Here we show you how to easily make it yourself, and what to do with it.
Prep: 1 min
Cook: 24 hours for ‘cream cheese’, 48 hours for labne balls
- 500g of greek-style yoghurt
- 1 tsp of salt (iodised)
- muslin or new open weave cloth (e.g. Chux super wipe)
- large bowl
- Place the sieve over the bowl, then place the muslin or cloth in the sieve, allowing it to hang over the edges.
- Stir the salt through the yoghurt, then drop the yoghurt into the centre of the cloth.
- Fold over the edges to cover, then place in the refrigerator for 1–2 days.
- After 1 day, you can use the labne for salads, with fruit or your favourite breakfast, or in dips, as as it is creamy and spreadable.
- After 2 days when it becomes even firmer, roll the labne into balls and store in olive oil as part of mezze plate (antipasto).
- Dispose of the whey in the bowl or drink it if you are feeling so inclined.
Labne is a great substitute for cream cheese after day 1. Add some sifted icing sugar and use on your favourite case instead of cream cheese frosting.