Labna with Oregano & Paprika Oil

Labna, also known as dry yoghurt cheese, is popular throughout the Middle East and can be prepared very simply at home by draining yoghurt through muslin. It makes a useful base for savoury or sweet dishes (see the recipe for Pepper-caramel-roasted Pears) or can be rolled into balls and preserved in oil, as here. If the labna is too acidic for your taste, try stirring in a tablespoon of lightly whipped double cream.