Labne: Strained yogurt
“Labne belongs on every breakfast table and is perfect spread on a Za’atar Manoushe with fresh mint, olives, tomatoes and cucumber. Homemade labne topped with olive oil lasts in the fridge for a few weeks so it is worth making it yourself. Leave it to strain for slightly longer, for a thicker, creamier texture.” - Karima Hazim Chatila & Siline Tabbouch
1 tbsp sea salt
2kg plain yogurt
olive oil, as needed
Note: This recipe is part of a broader feast in Sofra that’s designed to serve about ten.
Start by adding the salt to the yogurt, mix well and taste, adjusting if desired. Place the yogurt in a muslin (cheesecloth) and then in a colander above a bowl in the fridge. Leave the yogurt to strain for at least 12 hours, depending on how thick you like it. The longer you leave the yogurt to strain, the thicker the labne becomes. Once you are satisfied with the consistency, taste for salt and either serve as a dip garnished with extra virgin olive oil or empty the labne into a container, top with olive oil and place in the fridge for up to 2 weeks
This is an edited extract from Sofra by Karima Hazim Chatila & Siline Tabbouch, RRP $50. Published by Hardie Grant Books. 📷 Luisa Brimble
