Labna (yoghurt cheese)

The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc. Honestly this stuff is so delicious and easy to make. I have seen Labne in gourmet deli's retailing at $12 for a small pot. *bug eyes*

You will need:

• 2kg Greek yoghurt
• 75 ml extra virgin olive oil
• 1 tablespoon of salt
• The juice and zest of one lemon
• 1 tablespoon of chopped thyme
• 1 tablesoon of chopped mint

1. Mix all ingredients together well.
2. Pour into a colander lined with muslin.
3. Tie the muslin to form a bag.
4. Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
5. After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
6. Place in a large jar, then cover with a light olive oil.

Eat with olives, olive oil and pita bread. Crumble on salads. Schmear onto your sandwiches or onto crispbread and top with sliced tomato and onion. Use it in place of goats cheese in tartlets. Gobble the delightful spheres straight out of the jar standing at the fridge... or is that just me?

Enjoy! Get the May/June order form by clicking here!