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

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

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

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

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

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

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  5. Look delicious is like ricotta I think Alessandra!

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

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