Labna

Summary

Ingredients

• 1 kg yogurt (whole milk)
• 1 tablespoon salt
• 0.5 liter ½ water
• some olive oil for serving

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Instructions

1. The yoghurt is mixed with water and salt in a large bowl and stirred well with a whisk for at least 5 minutes.
2. Then you take a large saucepan or bowl and put a large sieve on it, which you cover with a tea towel (preferably made of linen). The yoghurt-water mixture is poured into it and covered overnight in a cool place to drain. If the saucepan is not deep enough, pour off the whey in between.
3. The resulting labne is then spread about 2 cm high on a plate and a little olive oil is poured over it before serving.
4. Great with flatbread.
5. Note: In Lebanon, labne is used like butter in this country. You can also use it to make a yogurt sauce for tzaziki. But then don`t drain it as much and mix in a grated and squeezed cucumber and a lot of garlic. If you want it to be oriental, add a little chopped fresh mint.

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