This recipe is so easy and yet the final result so unctuous. It goes well spread onto toast, as a substitute for mayonnaise and butter, as a topping for baked potatoes and also onto pita bread to start a delectable middle eastern feast.
Here is how simple it is:
- Take 600ml plain yoghurt.
- Mix with 1 tsp salt.
- Drain for 2 days though a doubled sheet of muslin (or clean Chux) lining a sieve which is resting over a large bowl.
After 2 days you'll end up with nearly 1 cup (250ml) of drained liquid. This can be discarded.
- Roll the drained yoghurt into small balls.
- Store in a flat container with peeled & bruised garlic cloves, some sprigs of rosemary and 1 tsp of black peppercorns. You could change the herbs to suit your taste or add some citrus peel.
- Cover with oil (I used grapeseed oil) and leave overnight to allow all the flavours to infuse.
This will keep for at least 2 weeks in the fridge.
All in all this recipe will make somewhere between 10 and 15 Labna balls.