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Labne
- Difficulty
Easy
By Peter Gordon
Published 1997
This is simple to make and it comes in handy for all sorts of things β 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
400 ml 14 fl oz
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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