Labna

Labna is simply yoghurt that has been hung in a way that allows the water contained within to flow out of the yoghurt. The longer that you leave the yoghurt straining the harder it will become. If you wish to prepare ‘yogurt cheese’ style labna, then just hang for a couple of day longer until it becomes quite firm. After this, using a Parisian scoop or tea spoon, make small balls then marinate in herbs and olive oil for a few days.