1kg Greek-style natural yoghurt
1 tsp lemon rind, finely grated
1 tsp sea salt flakes
4 cups extra virgin olive oil
1 tsp dried chilli flakes
1 rosemary sprig
¼ cup parsley, finely chopped*
2 tbsp rosemary, finely chopped *
1 tbsp thyme, finely chopped*
Combine yoghurt, lemon rind and salt in a medium bowl. Season with freshly ground black pepper.
Line a fine sieve with a large piece of muslin; place over a large bowl. Spoon the yoghurt mixture into the muslin and tie edges to enclose. Place in the fridge for 24 hours to drain.
Meanwhile, combine oil, chilli flakes and rosemary sprig in a large saucepan over low heat. Cook for 2-3 minutes or until just heated through. Set aside to cool completely.
Combine parsley, rosemary and thyme on a plate. Roll 1 tablespoon of drained yoghurt into a ball. Roll ball gently in the herb mixture to cover. Place in a large sterilised jar. Repeat with remaining yoghurt. Pour the chilli oil over to cover. Seal and date jar. Place in the fridge to store. Will keep for up to 2 weeks.
*You can make this recipe without the herbs if desired. You can also roll labne in dukkah before serving.