Labna - Yoghurt cheese
Photography by Photography by Simon Devitt.
INGREDIENTS
1 kilo thick, plain, unsweetened yoghurt
2 teaspoons salt
1 clove garlic, crushed
Coating suggestions
finely chopped fresh herbs, smoked paprika, toasted cumin or fennel seeds, or lightly ground sumac
Marinade
extra virgin olive oil
Flavouring suggestions:
small dried chillies, bay leaves, whole peeled garlic cloves, toasted cumin, coriander or fennel seeds, sprigs of rosemary or thyme, wide strips of lemon peel
METHOD
Line a large colander or sieve with a double layer of wet muslin. Mix the yoghurt, salt and garlic together and tip into the strainer. Tie the muslin ends together and place the strainer over a large bowl, to catch the whey. Refrigerate for 2 days. Roll the resulting thickened yoghurt into small balls then coat in any of the suggested spices or herbs.
Alternatively, place in a jar, cover with olive oil and add one or more of the suggested flavourings. The marinated labna will keep, refrigerated, for several weeks. Plain uncoated labna can also be placed straight onto a platter,
drizzled with olive oil and sprinkled with the coating spices
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!