How to make labne

This cheese looks beautiful and tastes even better. Let it marinate for at least a day before using in salads or on fresh bread. It will last in its oil for up to 2 weeks if you keep it chilled.

Ingredients for your labne include: plain yoghurt, salt, caster (superfine) sugar, lemon, dried apricots, coriander seeds, cumin seeds, chilli flakes, thyme and other fresh herbs, olive oil.

step 1

Rinse and wring out a sheet of muslin and use it to line a colander or sieve, ensuring the excess cloth overhangs the edges. Set the colander or sieve in or over a mixing bowl.

step 2

Stir ½ teaspoon salt into 500g (1lb2oz) plain yoghurt (or 3 tablespoons caster/superfine sugar if you would prefer a sweet cheese). You can also add flavourings and spices at this stage: citrus zest, a teaspoon of crushed coriander or cumin seeds, a pinch of chilli flakes, chopped herbs or vanilla seeds that have been scraped from a vanilla bean.

step 3

Spoon the yoghurt into the cloth and fold the overhanging edges over.

step 4

Set a small plate on top and weigh down with a can or bottle (you will not need much weight to press the yoghurt). Leave in a cool place for up to 15 hours.

step 5

The longer you leave the cheese, the firmer it will be. To speed up the process, gently squeeze the muslin to force extra water out of the cheese. Carefully unwrap and turn the cheese onto a plate. It will have a domed shape with beautiful markings from the cloth.

step 6

Use as is, or beat in herbs for a savoury version, or chopped dried fruit for a sweet cheese. The drained whey can be used to make bread. The cheese will keep, chilled and covered, for up to 4 days. You can also roll it into walnut-sized balls and keep in a sterilised jar; pour in enough extra virgin olive oil to cover and add a few robust herb stalks, such as rosemary or thyme, and perhaps a few coriander seeds. Leave the cheese to marinate for at least a day before eating in salads or on fresh bread.