How to Make Labna

How to Make Labna
The Creamy Delight from the Mediterranean.

Delicately made from the finest premium quality yogurt, this creamy delight captures the essence of the region’s culinary heritage in every blissful spoonful.

Meticulously crafted through a traditional straining process, the excess whey is carefully removed, resulting in an indulgent, velvety texture that is unbelievably thick and luscious.

1 Line a sieve with a double layer of muslin. Combine 500g thick Greek-style yoghurt with 2 tsp salt in a bowl. Spoon yoghurt into sieve. Cover with plastic wrap and refrigerate overnight (preferably 2 nights) to drain all liquid from yoghurt. Discard whey.

2 Finely chop 1½ cups mixed herb leaves (flat-leaf parsley, thyme, dill and mint). Roll 2 tsp yoghurt into a ball. Roll in herbs and put in a sterilised jar. Repeat with remaining yoghurt and herbs. Cover balls with olive oil. Seal jar and put in the fridge for up to 1 week.

 

Ways to use Labna

  • Spread on a sandwich or dolloped on a quesadilla 
  • Served with your eggs for breakfast 
  • Added to desserts, such as Cheesecake and mousse

Slow-Cooked Lamb with Pomegranate and Labna

Slow-Cooked Lamb with Pomegranate and Labna

 

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