Name: Labne
Cook time: 20 min
Total time: 20 min
Ingredients: 3 cup (840g) greek-style yogurt; 3 teaspoon salt; 1/4 cup (60ml) olive oil

Labne

Labne is a strained yoghurt. Depending on how long you leave it to drain, it can be eaten as a dip, or rolled into balls and enjoyed plain, or sprinkled with herbs and spices. It is utterly delicious. You won't stop at just one.

Makes 24 Item

Cook

20M

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Ingredients

3 cup (840g) greek-style yogurt

3 teaspoon salt

1/4 cup (60ml) olive oil

Method

1.Combine yogurt and salt in medium bowl; pour into muslin-lined large sieve or colander set over large bowl. Gather corners of muslin together, twist, then tie with kitchen string. Place heavy can on muslin to weight yogurt mixture; refrigerate 24 to 36 hours until yogurt thickens (yogurt will lose about half its weight in water; discard water in bowl).

2.Place thickened yogurt in small bowl; discard muslin. Roll level tablespoons of yogurt into balls; place balls on platter, drizzle with oil.

This recipe must be prepared at least 2 days before you want to serve the mezze. Labne will keep for up to 2 months in the refrigerator; pack balls into clean glass jar with tight-fitting lid, cover with olive oil, seal jar tightly before refrigerating.
Note

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