Labne
- Alison Haines
- Jul 4, 2016
- 1 min read
When I realised labne was so easy to make, I embarked on the quest happily. Just let some yoghurt drain in a cloth in the fridge until a velvety consistency That can be spread with a knife. Add some salt and lemon juice and roll into small balls and store in the fridge , covered in oil. These delights can be added to salads, sandwiches and side dishes.
I've seen herbs, Lemon slices, pepper and chillie in the bottles with the labne balls. Makes me salavate and yearn for the freshest Lebanese bread I can get my hands on and my knife to start shaving parsley to mix into a tabouli.
Ezyo have a great yogurt making kit that can be purchased in most supermarkets. They sell unsweetened, natural yogurt sachets that are mixed with water and left to set overnight in a hot water esky. By the morning, your fresh yoghurt is ready to devour. I use the leftovers to make my Labne. Mix a bit of Salt, lemon juice and maybe some herbs and tie it up in a fresh chux to drain for a few days in the fridge.
You'll soon become addicted to this lovely cream cheese.
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