In case you havent heard of labne, it made with thick greek style yoghurt that has been set in a piece of muslin( or clean cloth) over a sieve for 6-10 hours( I leave in the fridge overnight)- the extra whey in the yoghurt comes out leaving you with a lovely thick soft cheese thats called labne. I have the recipe in The Free Range Cook, as it features in series one of the Tv series. Its so useful- and so easy!. Once made you can flavour with salt, herbs, lemon zest chilli etc. Enjoy!
Posted on: Mon, 22 Jul 2013 07:58:58 +0000
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