Requires overnight refrigeration
- 1kg of Jalna Greek Yoghurt
- Place a sieve over a medium bowl. Line it with muslin and spoon yoghurt into muslin. Gather into a ball and tie with a string or elastic band.
- Place the entire bowl with sieve and yoghurt ball in the fridge for 24-48 hours or until thickened. The longer you leave it the firmer it will become.
- Transfer Labne to an airtight container
- Note: Use as a dip and top with EVOO and your favourite herbs and spice mix. The strained liquid is whey is protein; instead of discarding it, it can be used in other recipes for a protein boost. Drink the whey straight, add it to your smoothies or perhaps use it to make ricotta.