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Labne (yoghurt cheese)Honey & Co, Sarit Packer & Itamar Srulovich
Makes 200g
Ingredients:350 g plain yoghurt½ teaspoon salt1 tablespoon olive oil1 tablespoon lemon juice
Method:Mix everything together, tie it up I a cheesecloth or new stocking and hang it over the sink to drip and drain. Leave at room temperature overnight and then transfer to the fridge in a sieve sitting over a bowl.
If you want to serve it as a spread it will be ready the next day – store in an airtight container in the fridge and it will keep well for about a week.If you want to roll it into balls, then best to wait and let it drain for another day or two until all the moisture has dripped out.
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