Labna

Labna or Labneh

Many cuisines have a version of Labna or Labneh, sometimes called a “cheese”, which can be eaten any time of the day and used in place of fetta in cooking.

Makes: 24
Preparation time: 15 mintues + 24 hours draining + 30 minutes chilling

Ingredients

1 litre (2 pints) natural yoghurt (or low-fat yoghurt)
1 teaspoon salt
Extra virgin olive oil
Fresh rosemary sprigs
1 teaspoon coriander (cilantro) seeds
2-3 red chillies

Method

1. Mix yoghurt with salt, stirring well to remove any lumps. Scoop yoghurt into the centre of a double layer of damp muslin and suspend over a deep bowl or plastic container for 24 hours (you may like to scrape the inside of the muslin with a tablespoon a couple of times during the draining period to facilitate draining).
2. Remove resulting ‘cheese’ from the muslin and crumble onto a tray lined with paper towels. Refrigerate until firm and dry to the touch. With oiled palms roll into balls about 2.5cm (1 in) in diameter.
3. Serve crusty bread with freshly cracked black pepper.

Wine: Labna has a lovely creamy, yet sour flavour so a wine with lemony acid, like semillon will work well.

Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)

Here are 18 delicious uses for labna or labneh