Labne Made Three Ways
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
    4people 5minutes
    Passive Time
    3-12hours
    Servings Prep Time
    4people 5minutes
    Passive Time
    3-12hours
    Ingredients
    Plain Labne (instructions follow below)
    Savoury Variation: Pretty Parsley Labne With Lemon and Garlic
    Sweet Variation: Raw Honey, Cardamom Labne With Toasted Almond Flakes
    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.

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