Labna Yoghurt Cheese
The labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the labna can be used later in dressings, bread doughs etc.
Steps
Mix all ingredients together well.
Pour into a colander lined with muslin.
Tie the muslin to form a bag.
Hang the yoghurt mixture for 2 days , placing a pot or bowl underneath to catch the liquid.
After the 2 days , remove the labna from the muslin , roll into walnut sized balls.
Place in a large jar , then cover with a light olive oil.
Ingredients
greek yogurt, extra virgin olive oil, salt, lemon, juice and rind of, thyme, mint