Wholefood Recipes by Holly Davis
Labne Made Three Ways
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Labne is a delicious soft cheese created from yoghurt. It makes a wonderful addition to a light meal; spoon a dollop on a fresh salad or bowl of steamed vegetables or for a delicious savoury dip to eat with slices of raw vegetables or thinly sliced crisp toast.
Labne Made Three Ways
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Labne is a delicious soft cheese created from yoghurt. It makes a wonderful addition to a light meal; spoon a dollop on a fresh salad or bowl of steamed vegetables or for a delicious savoury dip to eat with slices of raw vegetables or thinly sliced crisp toast.
Servings Prep Time Passive Time
4people 5minutes 3-12hours
Servings Prep Time
4people 5minutes
Passive Time
3-12hours
Ingredients
Servings: people
Ingredients
Servings: people
Instructions
Plain Labne (Yoghurt Cheese)
  1. Pour the yoghurt into a strainer lined with a double layer of muslin or cheese cloth or a very clean cloth.
  2. Hang the strainer over a bowl, in the fridge.
  3. Leave for 3–12 hours.
  4. Remove the thickened yoghurt – this is the labne – from the cloth and store in an airtight container. Pour the whey (this is the liquid left over in the bowl) over the labne.
  5. Keeps 5–7 days in the fridge.
  6. This mix can be rolled into small balls and stored in a glass jar under olive oil, these keep well and look great when presented.
Savoury Variation: Pretty Parsley Labne with Lemon and Garlic
  1. A delicious savoury dip to eat with slices of raw vegetables or thinly sliced crisp toast. Or it makes a wonderful addition to a light meal; spoon a dollop on a fresh salad or bowl of steamed vegetables.
  2. Prep time: 10 minutes
  3. Combine the labne with the chopped garlic and a good glug of olive oil.
  4. Combine the parsley, lemon zest, salt and black pepper.
  5. Place the labne in a dish and top with the herb and lemon mix.
  6. This mix can be rolled into small balls and stored in a glass jar under olive oil, these keep well and look great when presented.
Sweet Variation: Raw Honey, Cardamom Labne With Toasted Almond Flakes
  1. This sweet labne can be eaten as is or added to fresh fruit or a compotes, at breakfast, lunch or dinner.
  2. Prep time: 10 minutes plus 30 minutes to sit
  3. Combine all ingredients and allow them to sit for 30 minutes before serving.
  4. If you are not serving immediately, mix well and store in an airtight jar in the fridge. Keeps for 5 days.
Recipe Notes

Left Over Whey

Store any leftover whey for later use - you can did it to smoothies to provide more vitamins, minerals, and proteins to your shakes or use as a cooking liquid for potatoes, rice, grits, pasta, and grains.

Sources:

  • Image credits to Sam Mackie
  • Image credits to Alida Ryder
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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