create: labne

Perfect in a mezze platter, with grilled lamb, or on a lunchtime sandwich.

1kg greek yoghurt
1 tsp sea salt

dukkha

olive oil

Mix together yoghurt and sea salt.  Place yoghurt in the centre of a clean chux cloth (or muslin if  you have it) and then tie in a loose ball.  Place in a flour sieve over a bowl, to allow the whey to drain out of the yoghurt.  Leave in the fridge for 3 days to drain.  Roll the cheese into balls, coat in dukkha (if desired) and place on a tray for at least an hour to dry out.  Then place in sterilised jars, cover with olive oil and store in refrigerator for up to 1 month.