Prep 5 mins
Cook 48 hrs
The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.
- 2 kg Greek yogurt
- 75 ml extra virgin olive oil
- 1 tablespoon salt
- 1 lemon, juice and rind of, grated
- 1 tablespoon chopped thyme
- 4 tablespoons chopped mint
- Mix all ingredients together well.
- Pour into a colander lined with muslin.
- Tie the muslin to form a bag.
- Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
- After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
- Place in a large jar, then cover with a light olive oil.
I couldn't find any Greek yogurt within many, many miles, so I decided to make my own (I will post the recipe) and in the meantime, just use regular yogurt in the hopes it would be close enough. I made a third of the recipe since I needed to reserve 1 cup of the yogurt for a starter in the other experiment but still had most of a quart of the mixture before I hung it to set. BOY, was I amazed at how much it shrunk in the process! My final yield was closer to 8 ounces of fragrant, tasty cheese balls. I'm working on the "made" batch now, and will see if there is a significant difference. I also think I may stir in some finely chopped sun- dried tomatoes or other things into some portions to try. This was terrific and I thank you for sharing!