Labne

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Preparation info

    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This is simple to make and it comes in handy for all sorts of things – baking with brains, mixing with chillies and lime zest or dolloping on a spicy piece of grilled chicken. The name comes from the Arabic for white.

Ingredients

  • 400ml (14fl oz) thick natural yoghurt

Method

Line a colander or a sieve with a piece of clean calico or a new J-cloth. Tip the yoghurt in and fold the cloth over the top. Put the sieve or colander into a bowl and place in the fridge to drain. After 24 hours tip the contents of the cloth into a clean bowl. Your labne is now ready to use, but do keep it stored in the fridge. The drained liquid can be used to make bread with.

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