LABNE

Here is your fail-safe introduction to making cheese. Beautifully thick and creamy, labne is actually more a strained yoghurt rather than a cheese. It is delicious, slightly tart and a cinch to make. It needs time to strain, so start preparing it the day before you’d like to use it. Try mixing some finely chopped fresh rosemary, oregano or a small amount of garlic through your labne and serving it with home-made Crackers or flatbread.

MAKES: 500 g (1 lb 2 oz), approximately

INGREDIENTS

1 teaspoon sea salt

1 kg (2 lb 4 oz) Greek-style yoghurt; (the thickness of your yoghurt, and how long you strain it, will determine how much labne you end up with)

EQUIPMENT

sieve or colander

large bowl

muslin (cheesecloth)

spoon

LABNE METHOD

1.

Prepare your bowl: Place a sieve or colander over a large bowl and line it with muslin (cheesecloth). Double the muslin over so you have two layers.

Get your yoghurt ready: Stir the salt through the yoghurt.

2.

Place in the bowl: Scoop the yoghurt into the middle of the muslin-lined sieve.

3.

Tie up like a parcel: Gather the edges of the cloth, pull them together and tie them into a knot, to form a parcel. It should look like a Christmas pudding.

4.

Drain: Keeping the sieve resting over the bowl to catch the drips, place the whole thing in the fridge and leave to drain. Leave for 12 hours for a soft cheese, or 24 hours for a firm labne.

Strain, squeeze and eat: When your labne is the texture you’d like it to be, gently squeeze out the excess liquid, then remove from the cloth. Serve fresh, or try the serving suggestions below. The labne will keep in an airtight container in the fridge for up to 1 week.

HOW TO USE

  • Fold the juice and finely grated zest of 1 lemon through. Serve on Crackers, with Gravlax or grilled fish.
  • Perfect with grilled asparagus and fresh herbs for a simple salad.
  • Omit the salt, whisk through some sugar and lemon juice and serve with seasonal fruits and fresh mint.
  • Pile a chickpea burger with fresh sliced tomato, coriander (cilantro) leaves and a thick spread of labne.