Name: Labna
Yield: Makes 18 Balls
Ingredients: 2 oregano sprigs; 500 ml (17 fl oz/2 cups) olive oil; 1 garlic clove, crushed; 2–3 handfuls herbs, such as mint and parsley, finely chopped; 1.5 kg (3 lb 5 oz) Greek-style yoghurt; 3 thyme sprigs; 2 bay leaves

Preparation info

Makes
18
Balls

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Labna, or labneh, is made by draining yoghurt through muslin to produce a soft, creamy cheese that is rolled into balls, sometimes coated with paprika or herbs and served as part of a meze, preserved in jars of olive oil or mixed with oil and eaten as a spread. In the Middle East, labna is eaten for breakfast with olives and bread.

Ingredients

1.5 kg (3 lb 5 oz) Greek-style yoghurt
1

cheese
Gluten-free
Breakfast
Vegetarian

Method

Put the yoghurt in a bowl with the garlic and 2 teaspoons salt and mix well. Put the muslin squares one on top of the other and place the yoghurt mixture in the centre. Gather up the corners of the muslin and tie securely with string, then suspend it over a bowl.

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