It’s September- and I LOVE September. Still have the longish days, the weather is mild and it’s back to school time! Even though I no longer go back to school, this is still the time where I start new routines and classes. I’ve recently decided to go back to the foods that give me fuel, are tasty and healthy….meaning the Mediterranean diet. I’ve bought a few cookbooks and been rediscovering the beauty of the foods kissed by the sun, cooked simply and that are just divine! In my cookbooks there are various recipes for labna- strained yogurt cheese, like a thick cream cheese. I decided to try making some myself using goat yogurt and my favorite spice blend ever….zaatar. This is an incredibly simple recipe- it just needs some time, so be prepared to wait at least 24 hours….but it’s so worth it!!!
- 500 grams best quality goat yogurt (you can use traditional cow yogurt if you prefer!)
- ½ tsp sea salt (I used the salt from Camargue)
- Optional: 4 tbsp zaatar
- Cheese cloth
- Paper Towel
- Rubber band
Cut your cheese cloth and place one strip in the strainer, then place the second strip on top like a cross. Add one piece of paper towel at the bottom.
Add salt and still well into yogurt. Make sure it dissolves. If using zaatar, this is when I added mine. Pour yogurt into prepared cheesecloth/paper towel.
Fold over corners, tie tightly with rubber band. Hang from faucet over strainer place in a bowl- leave for 12 hours.
After 12 hours, place your straining yogurt, strainer and bowl in the fridge for another 12 hours. You can leave it for entire day if you want.
After at least 24 hours, open up- and roll out. Congrats- you’ve made labna! It is VERY sour (pucker up!) so I recommend when serving it, to add a little olive oil. It cuts through the sourness and makes it even more delicious.
Serve with toasted pita bread, crackers, on toast, on pasta, in salad….you get my drift 😉 Enjoy! Bon Ap!