Labna (Yoghurt cheese) Recipe #84288
The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.
by Missy Wombat
2 days | 5 min prep
1 batch
- 2 kg Greek yogurt
- 75 ml extra virgin olive oil
- 1 tablespoon salt
- 1 lemon, juice and rind of, grated
- 1 tablespoon chopped thyme
- 4 tablespoons chopped mint
- Mix all ingredients together well.
- Pour into a colander lined with muslin.
- Tie the muslin to form a bag.
- Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
- After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
- Place in a large jar, then cover with a light olive oil.
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5 stars