Fresh + creamy, simple + versatile…Labne is a live yoghurt cheese that makes a healthier alternative to traditional cream cheeses.
Thanks to the yoghurt component, Labne is packed full of probiotics which support the immune and digestive systems as well as helping with nutrient absorption. It also packs a protein punch which helps stabilise blood sugar levels.
This recipe is for a sweet labne (with the addition of antioxidant-rich raw honey + vanilla) which makes a delicious accompaniment to desserts.
Any left overs can be used an icing on cakes or muffins, serve with fruit or spread on thick fruit toast with fresh lime zest and juice.
Leave out the sweet things, and you have yourself a savoury base to serve with Mezze platters, breads + as a vegetable side dish.
Labne will keep for about a week in the fridge – seal it in a glass jar.
The whey can be stored in a jar and refrigerated for later use in smoothies, as a replacement for water in recipes or as a starter culture for ferments. It is also a lovely base for salad dressings.
1 kilo organic yoghurt of your choice (sheep, goat, cow)
1-2 tablespoons raw honey
1 teaspoon vanilla extract or powder or one bean scraped of seeds
A large piece of muslin or cheese cloth
How to make:
1. Place the strainer into a deep bowl and line with muslin cloth.
2. Pour the yoghurt into the muslin and secure with a rubber band or string.
3. Place in the fridge for 12-48 hours. The longer you strain, the thicker the labne will be.
4. Once strained, transfer the cheese to a bowl and mix through honey and vanilla.
Images by Samantha Mackie