Labne

My newest obsession is labne.  I entirely adore Greek yogurt,voluptuous and velvety, so of course labne, a Middle Eastern yogurt cheese,would just as well pull at my heartstrings. It is surprisingly simple to make but requires 3 days to drain in the fridge and a piece of muslin cloth, which can be purchased from your local fabric store or a good kitchen store.

Combine 1kg Greek natural yogurt and 1 tsp salt in a bowl. Line a strainer with a large square of muslin and spoon yogurt mixture into the centre.  Bring in each corner of the cloth, one at a time and secure with a knot.  Position the strainer over a bowl, ensuring that that strainer does not touch the base of the bowl and refrigerate for 3 days until all liquid has separated from the solids.

Labne can be shaped into bite-sized balls and coated in anything from seeds, nuts, fruits and spice mixes, and makes a unique and unexpected addition to any cheese board. One variation is to roll labne into balls then coat in Dukkah, which is a popular Middle Eastern mixture of nuts, spices and herbs. Place in a large jar and coat with olive oil to cover.  Will keep up to 1 month in the fridge.