Sumac Labne Recipe

"We love Labne, and this is a great find from the 'Womens Weekly". I so want to try this over the coming summer. Labne is excellent for dipping with vegetables or spreading on bread. It can also be used as a topping for just about any dish, and look wonderful rolled into balls for a platter. NOTE: Labne can be left to drain and thicken, still weighted, in the fridge for up to three days. The longer it is draining the thicker it gets."

Original is 8 servings

Metric US

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Ingredients

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840 grams Greek style yogurt
3 teaspoons fine table salt

2 tablespoons olive oil
2 teaspoons ground sumac

Nutritional

Serving Size: 1 (111.1 g)
Calories 93
Total Fat - 3.8 g
Saturated Fat - 0.6 g
Cholesterol - 5.3 mg
Sodium - 910.3 mg
Total Carbohydrate - 4.1 g
Dietary Fiber - 0.1 g
Sugars - 3.4 g
Protein - 10.7 g
Calcium - 119.2 mg
Iron - 0.1 mg
Vitamin C - 0.2 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Combine yogurt and salt in medium bowl; spoon into muslin-lined large colander or sieve placed over bowl.

Step 2

Gather corners of muslin together, twist then tie with kitchen string.

Step 3

Place a plate on top of the muslin, then weight with two or three heavy cans; refrigerate 24 hours.

Step 4

Place yogurt in medium bowl; discard muslin and the liquid left in the bowl & using oiled hands, roll level tablespoons of yogurt into balls; roll in oil then sprinkle with sumac.