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 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
- Plain Labne (instructions follow below)
- 1 kg live plain yoghurt
- Savoury Variation: Pretty Parsley Labne With Lemon and Garlic
- 1 cup labne
- 1 large clove garlic finely chopped
- ¼ cup extra virgin olive oil
- 1 bunch flat leaf parsley leaves only, very finely sliced
- 1 lemon zest only very finely sliced
- sea salt to taste
- black pepper to taste
- Sweet Variation: Raw Honey, Cardamom Labne With Toasted Almond Flakes
- 1 cup labne
- 3 tablespoons thick, raw floral honey
- 4 cardamom pods seeds only, crushed with a mortar and pestle
- ½ cup blanched almond flakes lightly toasted
Servings: people
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Ingredients
Servings: people
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Instructions
Plain Labne (Yoghurt Cheese)
- Pour the yoghurt into a strainer lined with a double layer of muslin or cheese cloth or a very clean cloth.
- Hang the strainer over a bowl, in the fridge.
- Leave for 3–12 hours.
- 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.
- Keeps 5–7 days in the fridge.
- 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
- 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.
- Prep time: 10 minutes
- Combine the labne with the chopped garlic and a good glug of olive oil.
- Combine the parsley, lemon zest, salt and black pepper.
- Place the labne in a dish and top with the herb and lemon mix.
- 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
- This sweet labne can be eaten as is or added to fresh fruit or a compotes, at breakfast, lunch or dinner.
- Prep time: 10 minutes plus 30 minutes to sit
- Combine all ingredients and allow them to sit for 30 minutes before serving.
- 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
