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 ©
Yum...and I am loving the purple cauliflower! Hope you are well my friend. xoxo
ReplyDeleteI am good Koralee! The purple cauliflower is a Sicilian cauliflower, love the colour (it is there just for show!)
DeleteThe labne method is nice and useful thanks. Clickrecipe
ReplyDeleteThank you for visiting Suresh, but please don't post links that may lead to spam or I will have to report you.
DeleteThis looks so simple and delicious - a little like yoghurt concentrate, right?? Look forward to trying it!!
ReplyDeleteYes, like spreadable yogurt, but less acidic, a bit like a fresh creamy goat cheese.
ReplyDelete... but cheaper!
DeleteLook delicious is like ricotta I think Alessandra!
ReplyDeleteLove the simplicity! And fresh cheese is just wonderful :)
ReplyDelete