Labne is like cream cheese but made with yoghurt so it’s not too rich. It is great as a dip on its own, roll it in chopped herbs to make cheese balls or add it to other dishes for extra creaminess.
Traditionally served with a drizzle of olive oil or a sprinkle of Za’Atar and olive oil.
Make it once and you’ll be hooked.
Take your desired quantity of yoghurt, let’s say 1 cup (keeping in mind that you’re about to reduce it to around 2/3 if it drains for 1-2 hours, or 1/3 if drained overnight), and place it into a muslin cloth lined sieve. Wrap it up and place it over a bowl to catch the liquid. Place something weighty on top to help the yogurt drain more quickly.