Labna (Yoghurt Cheese)

1kg Greek yoghurt

Juice 1 small lemon or ½ large one

3 scant level teaspoons salt

1 tablespoon olive oil

Olive oil, extra (light olive oil is best – extra virgin olive oil will tend to solidify in the fridge.  However, if you prefer to use the latter, then all you need to do is remove the jar from the fridge about half an hour before serving time and the oil will liquefy again.  The extra virgin olive oil does impart a wonderful flavour to the cheese)

Method

Combine yoghurt, lemon juice, salt and olive oil in a bowl and mix well (I use a whisk).

Line a colander, that is sitting in a large bowl, with a double thickness of muslin.

Pour the yoghurt mixture into this and tie the top with string to form a bag.  Hang this bag over the bowl and leave for 2 days in a cool place.

If you live in a warm climate, or in summer in cooler climates, this may need to take place in the fridge.

Remove the yoghurt cheese form its muslin bag,  Place in the fridge for an hour or so (optional, but makes for easier handling).

Roll the labna into walnut sized balls and place in a sterilised 1 litre jar.  Cover with extra olive oil, making sure there are no air pockets).  Seal and store in the fridge for 2 to 3 weeks.

Makes 400g approximately.

Hint:  Once the labna balls have all been used, the oil can be used in cooking and salad dressings. The whey that strains off can be sued in cooking also – in pancakes, cake and bread mixes and used as part of or instead of, stock.

NOTE: always be sure to keep the yoghurt cheese, even minute portions, covered by the oil). (i.e. when you remove any of the balls, wipe clean any smears on the inside of the jar and be sure that the balls remaining are totally submerged in the oil).

In the first photo, this is from a day when I made a double batch)

The finished Labna – the whey is reserved for cooking. Refrigerate both.