Labne

juliegoodwin.com.au

Prep time: 15 minutes + 30 minutes resting

Cooking time: 5 minutes + draining time

It can be made in any quantity, but I would recommend making a lot because it’s very moreish. I like mine drained until it’s a dip-like consistency (about 12 hours), but if you drain it for 24 hours it can be rolled into balls and rolled in herbs or seeds and stored in olive oil. For the dip I serve it drizzled with olive oil and sprinkled with a little sumac, but it’s still lovely on its own. It can be made in any quantity, but I would recommend making a lot because it’s very moreish. I like mine drained until it’s a dip-like consistency (about 12 hours), but if you drain it for 24 hours it can be rolled into balls and rolled in herbs or seeds and stored in olive oil. For the dip I serve it drizzled with olive oil and sprinkled with a little sumac, but it’s still lovely on its own.

2 teaspoons salt

6 cups plain Greek-style yoghurt

Directions at juliegoodwin.com.au

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