There’s a lot to love about labne, the creamy yoghurt cheese created by simply straining natural yoghurt – that’s all there is to it! Make your own, then use it in our easy recipes.
Follow our step-by-step guide to creating this protein-rich yoghurt cheese, then use it in sweet and savoury dishes
1kg natural Greek-style (thick) yoghurt Line a medium bowl with a double layer of fine muslin. Place the yoghurt in the muslin, gather the edges to enclose and use kitchen string to secure.
Tie the string around a long wooden spoon and balance the spoon on the rim of a large jar or bowl to suspend the yoghurt, making sure the muslin doesn’t touch the bottom of the container. Place in the fridge for at least 12 hours or until the labne is firm.
Remove the labne from the muslin, discarding the excess liquid. Store in an airtight container in the fridge for up to 1 week. MAKES 2 CUPS.
marinated chilli sumac labne balls
1 teaspoon dried chilli flakes
1 tablespoon sumac
1 cup mint leaves, finely chopped
1 teaspoon finely grated lemon rind, plus 6 strips lemon rind 2 teaspoons sea salt flakes
2 cups (560g) labne (yoghurt cheese, see recipe, page 24) 1 cup (250ml) extra virgin olive oil toasted pita bread, to serve Place the chilli, sumac, mint, grated lemon rind and salt in a large bowl and toss to combine.
Roll tablespoons of the labne into balls and place on a tray lined with non-stick baking paper. Freeze for 20 minutes to firm up. Gently toss the balls in the herb mixture to coat. Place in a jar or airtight container, add the lemon rind strips and cover with the oil. Serve with the pita bread. MAKES 14. Tip: You can store the marinated labne in an airtight container in the refrigerator for up to 2 weeks.
herby pea smash with labne
2 cups (280g) frozen peas, thawed
2 tablespoons finely chopped chives sea salt and cracked black pepper
1 cup (280g) labne (yoghurt cheese, see recipe, page 24) 4 slices wholegrain toast
¼ cup dill sprigs, chopped snow pea tendrils and extra virgin olive oil, to serve Place the peas, chives, salt and pepper in a large bowl and gently crush with a fork.
Divide the labne between the toast slices and top with the pea smash, dill and snow pea tendrils. Drizzle with oil to serve. SERVES 4.
ginger honey labne with caramelised pineapple and coconut crumb
½ cup (175g) honey
2 teaspoons finely grated ginger
1 teaspoon vanilla bean paste
1kg pineapple, peeled and thinly sliced+
2 cups (560g) labne (yoghurt cheese, see recipe, page 24) coconut crumb
¾ cup (60g) shredded coconut
¾ cup (90g) almond meal (ground almonds) ¼ cup (90g) honey
1 teaspoon vanilla bean paste Preheat oven to 180°C (350°F). To make the coconut crumb, place the coconut, almond meal, honey and vanilla in a medium bowl and stir to combine. Spread the mixture out on a baking tray lined with non-stick baking paper. Cook for 10 minutes, stir and cook for a further 5 minutes or until golden. Set aside to cool completely.
Place the honey, ginger and vanilla in a small bowl and stir to combine. Arrange the sliced pineapple in a single layer on 2 large baking trays lined with non-stick baking paper and drizzle with 2 tablespoons of the honey mixture. Cook for 10–15 minutes or until soft and lightly golden.
Place the labne in a large bowl with half of the remaining honey mixture and stir to combine. Divide the labne mixture between bowls and top with the pineapple and coconut crumb. Drizzle with the remaining honey mixture to serve. SERVES 4.
+ Use a large sharp knife or mandoline to slice the pineapple as thinly as possible.