All you need for this is some good quality full-fat yoghurt and whatever fresh herbs or flavourings you have on hand.
Labne has no end of uses – from pimping a dish of steamed vegetables, for spreading on crackers, or topping off a stuffed sweet potato or a plate.
It will keep in the fridge for two weeks and you can use your imagination as to the flavours you marinade it with. Think of one or two fresh herbs matched with a couple of dried spices. In this instance, we’ve used fresh thyme & rosemary matched with pink peppercorns and fennel seeds.
The flavour of the labne will develop over a couple of weeks but you can use it 24 hours after you’ve made it.
Makes about 350 grams of labne
The post That Sugar Basics – Labne (Yogurt Cheese) appeared first on That Sugar Film.