Labna - Yoghurt cheese
Photography Photography by Simon Devitt.
INGREDIENTS
1 kilo thick, plain, unsweetened yoghurt
2 teaspoons salt
1 clove garlic, crushed
Coating suggestions
finely chopped fresh herbs, smoked paprika, toasted cumin or fennel seeds, or lightly ground sumac
Marinade
extra virgin olive oil
Flavouring suggestions:
small dried chillies, bay leaves, whole peeled garlic cloves, toasted cumin, coriander or fennel seeds, sprigs of rosemary or thyme, wide strips of lemon peel
METHOD
Line a large colander or sieve with a double layer of wet muslin. Mix the yoghurt, salt and garlic together and tip into the strainer. Tie the muslin ends together and place the strainer over a large bowl, to catch the whey. Refrigerate for 2 days. Roll the resulting thickened yoghurt into small balls then coat in any of the suggested spices or herbs.
Alternatively, place in a jar, cover with olive oil and add one or more of the suggested flavourings. The marinated labna will keep, refrigerated, for several weeks. Plain uncoated labna can also be placed straight onto a platter,
drizzled with olive oil and sprinkled with the coating spices
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.