Labne, such a deliciously easy, healthy (and cheap) thing to make, yet such an expensive thing to buy.
You can flavour the oil with things like sprigs of herbs, lemon slices, garlic cloves or just keep it plain.
You can even make it sweet, leave out the oil and salt and serve with some crushed cooked berries and granola.
Here's how to make it.
Ingredients
500g Greek Yoghurt
Extra Virgin Olive Oil
1/2 tsp Salt
Optional Flavourings
Method
In a bowl mix together the yoghurt and salt.
Then get yourself either a clean tea towel, chux wipes or a cheese cloth and lay it across a clean bowl, scoop the yoghurt into the centre of it.
Put a wooden spoon across the bowl and bring all 4 sides of the cloth up and tie a knot over it.
Make sure there are a few cms between the bottom of the bowl and the cloth, otherwise the yoghurt will sit in its water once it strains.
Put the bowl into the fridge overnight, the longer you leave it the thicker and creamier it will be. I like to tip out the water every few hours.
If you're in a rush and want to serve it on the same day, a few hours will still work, I would just probably change the teatowel a few times and twist it so the ball is tight and more water comes out.
You can either roll the labne into small balls or you can leave it as is. Either way put it in a jar and cover with EVOO (and your seasonings), it will stay for up to a week, just make sure it's always under the oil.
If you're serving it on the same day just give it a drizzle of oil, it doesn't need to be covered.
Enjoy x
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