All you need for this is some good quality full-fat yoghurt and whatever fresh herbs or flavourings you have on hand.
Labne has no end of uses – from pimping a dish of steamed vegetables, for spreading on crackers, or topping off a stuffed sweet potato or a plate.
It will keep in the fridge for two weeks and you can use your imagination as to the flavours you marinade it with. Think of one or two fresh herbs matched with a couple of dried spices. In this instance, we’ve used fresh thyme & rosemary matched with pink peppercorns and fennel seeds.
The flavour of the labne will develop over a couple of weeks but you can use it 24 hours after you’ve made it.
Makes about 350 grams of labne
- 350 g - full fat plain yogurt
- - a few sprigs of thyme and rosemary (or use tarragon, kaffir lime etc)
- 1 tsp - fennel seeds
- 1 tsp - pink peppercorns (or whatever you have in the cupboard!)
- - Approx 1-1/2 cups extra virgin olive oil
- Using a piece of cheesecloth (or you can use a clean chux or other open-weave kitchen wipe), pile the yoghurt in the middle, then gather at the top and fasten with a tie or clip.
- Get a kitchen skewer and feed it through the parcel and then rest it on top of a small bowl or bucket. The idea is that the parcel hangs above a container which catches the liquid draining out of the yoghurt overnight. No need to get fancy here – we’ve used a chopstick before shoved through a cleaning cloth and hung over a small plastic bucket.
- Leave overnight.
- The next day, discard the whey that has drained from the yoghurt and untie the parcel. Roll the yoghurt into small balls and place gently into a small glass jar. Layer the herbs and spices with the yoghurt balls and then when you’ve finished cover the whole lot with olive oil.
- Put in the fridge and use 24 hours later and for up to two weeks.