Labne is a delicious traditional Middle Eastern-style cheese. It’s super-easy to make and you can flavour it with any herbs or spices you like. It makes a great addition to a cheese platter, on toast, in a salad or on top of a baked potato.
Makes: 1 cup
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup Greek natural yoghurt
- 2 tbsp fresh parsley, finely chopped
- 1 large clove garlic, peeled & sliced in half
- 1 small red chill, sliced in half
- 2 sprigs thyme
- ½ cup olive oil
Method
- Place yoghurt in sieve lined with cheesecloth or clean tea towel, and place sieve over bowl.
- Fold over ends of tea towel to cover yoghurt and place whole lot in fridge for at least 4 hours, or overnight.
- Remove firm labne from cloth and spoon ½ tablespoon-sized amount to shape roughly into balls.
- Roll balls in chopped parsley, then transfer to clean, dry jar.
- Add garlic, chilli and thyme and top up with olive oil, making sure to cover labne. You may need less than ½ cup, depending on size of jar.
- Pop lid on and place in fridge for a day or two to allow flavour to infuse.
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