Makes 2-3 cups
Prep time | 15 minutes + 30 minutes resting
Cooking time | 5 minutes + draining time
I had some really beautiful labne in a Lebanese restaurant recently and had been craving it so I decided to give it a go myself. It’s just the easiest thing in the world to make. I didn’t have any muslin handy, which is the usual way to drain it, so I used my drum sieve perched over a big bowl and covered with a tea towel. It worked a treat.
It can be made in any quantity, but I would recommend making a lot because it’s very moreish. I like mine drained until it’s a dip-like consistency (about 12 hours), but if you drain it for 24 hours it can be rolled into balls and rolled in herbs or seeds and stored in olive oil. For the dip I serve it drizzled with olive oil and sprinkled with a little sumac, but it’s still lovely on its own.
• 2 teaspoons salt
• 6 cups plain Greek-style yoghurt
1. Stir the salt through the yoghurt. Place the yoghurt into a drum sieve over a big bowl (or wrap it in muslin.)
2. After 12 hours, much of the whey or watery liquid will have drained off, leaving a thick and creamy labne. Serve with a drizzle of olive oil and a sprinkle of sumac, or simply with some lemon wedges, and flatbread.
3. It is also great in wraps or part as a Lebanese feast with salads and marinated grilled meat.