Labna

Step 1: Note: Set your colander inside a larger bowl and line it with 3-4 layers of cheesecloth, leaving the ends flapping over the side.

Step 2: Add a good pinch of salt to naturally set the yogurt before placing the yogurt in the muslin cloth and suspending over the bowl to catch the whey ; or as an alternative ~ placing yogurt in a lined strainer over a bowl to catch the excess whey. You can also fold the cheese cloth around the labna and then place a weight over the labna (heavy bottle water, cans or something 3-5 kg in weight). The weight will help draw out the whey.

Step 3: Place colander in the fridge and drain the yogurt for a minimum of 36 hours; Flavors such as minced garlic and lemon zest can be added to the yogurt before rolling into balls.

Step 4: When set remove Labna and using wet or lightly oiled hands to roll the Labna into balls.

Step 5: Use the fresh labna in a few days as preferred or drizzled with olive oil and serve as a condiment.

Step 6: To keep Labna for a few weeks ~ place Labna in a large jar, then cover with a light olive oil. Herb sprigs can be added to flavor the oil.

Step 7: Note:

Step 8: Add crushed garlic and chopped fresh herbs before rolling into balls.

Step 9: Roll labna in dukkah/chopped chives or zaatar and drizzle with olive oil.

Step 10: Store walnut sized balls in a jar with fresh herbs or garlic, covered with olive oil; The oil which from Labna can be used later in dressings and other recipes.