Labna
Will Studd
INGREDIENTS
1 litre natural set yoghurt
1 teaspoon salt
60cm square of muslin or calico cloth
METHOD
Line a colander with the cloth and place over a large bowl.
Mix yoghurt and salt and spoon into the lined colander. Tie the corners of the cloth together and leave the mixture to drain in the fridge for about two days, or until the cloth has stopped dripping.
Remove and shape into small balls using wet hands.
Serve rolled in finely chopped fresh herbs, chives, dried oregano, sumac, smoked paprika or even honey or marinate the balls immersed in 75ml extra virgin olive oil, flavoured with a sprig of thyme and 3 bruised garlic cloves (this will keep for several months in the fridge).
Great on spread on toast, on opened out pita bread with salad or used instead of butter over steamed vegetables.
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