Labna or Labneh
Many cuisines have a version of Labna or Labneh, sometimes called a “cheese”, which can be eaten any time of the day and used in place of fetta in cooking.
Preparation time: 15 mintues + 24 hours draining + 30 minutes chilling
1 litre (2 pints) natural yoghurt (or low-fat yoghurt)
1 teaspoon salt
Extra virgin olive oil
Fresh rosemary sprigs
1 teaspoon coriander (cilantro) seeds
2-3 red chillies
- Mix yoghurt with salt, stirring well to remove any lumps. Scoop yoghurt into the centre of a double layer of damp muslin and suspend over a deep bowl or plastic container for 24 hours (you may like to scrape the inside of the muslin with a tablespoon a couple of times during the draining period to facilitate draining).
- Remove resulting ‘cheese’ from the muslin and crumble onto a tray lined with paper towels. Refrigerate until firm and dry to the touch. With oiled palms roll into balls about 2.5cm (1 in) in diameter.
- Serve crusty bread with freshly cracked black pepper.
Wine: Labna has a lovely creamy, yet sour flavour so a wine with lemony acid, like semillon will work well.
Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)