Thursday, May 23, 2013

How to make Labne



Labne is a strained yogurt 'cheese', to make it you just need plain yogurt (I used a pot Straight Up from The Collective Dairy). To strain the yogurt I used a cotton cloth, not too fine, but finer that a muslin cloth or cheese cloth. Place the cloth in a fine mesh strainer over a bowl, spoon the yogurt in, close the cloth over it and top with plate that will fit the shape of the strainer, and then with a weight. Leave in the fridge for one or even two days if you can. The collected liquid can be used in baking, and what you are left with is a creamy labne, ready eating, for spreading, or to make Labne balls.

Photos and Recipes by Alessandra Zecchini ©

9 comments:

  1. Yum...and I am loving the purple cauliflower! Hope you are well my friend. xoxo

    ReplyDelete
    Replies
    1. I am good Koralee! The purple cauliflower is a Sicilian cauliflower, love the colour (it is there just for show!)

      Delete
  2. The labne method is nice and useful thanks. Clickrecipe

    ReplyDelete
    Replies
    1. Thank you for visiting Suresh, but please don't post links that may lead to spam or I will have to report you.

      Delete
  3. This looks so simple and delicious - a little like yoghurt concentrate, right?? Look forward to trying it!!

    ReplyDelete
  4. Yes, like spreadable yogurt, but less acidic, a bit like a fresh creamy goat cheese.

    ReplyDelete
  5. Look delicious is like ricotta I think Alessandra!

    ReplyDelete
  6. Love the simplicity! And fresh cheese is just wonderful :)

    ReplyDelete

LinkWithin

Related Posts with Thumbnails