One of the easiest cheeses to make, labne is a delicious alternative to cream cheese.
1 Combine 1kg thick natural Greek style yoghurt with 1 teaspoon sea salt in a bowl until well combined.
2 Rinse a new Chux wipe in clean water and use to line a colander and place over the top of a deep bowl.
3 Spoon the yoghurt mixture into colander and draw the sides of the muslin in and up, twisting so the yoghurt forms a ball shape.
4 Continue twisting until you’ve formed a tight ball then tie the muslin at the top with kitchen string.
5 Place into the fridge and drain overnight. Drain liquid and cut away the string. Use as desired.
LABNE WITH HAZELNUTS & LEMON
Turn the labne onto a platter, removing the Chux. Top with roasted chopped hazelnuts, finely chopped red onion, lemon rind and mint leaves. Drizzle with olive oil and sprinkle with sumac. Serve with grilled pita bread.
HERBED LABNE BALLS
Shape the labne into large walnut size balls, coat in lightly dried parsley or chilli flakes and pop into a jar with sliced garlic and lemon slices. Pour over enough olive oil to cover. Chill until required.