Producing fresh cheese in your own home is easier than it sounds and Garlic, Rosemary and Chilli Labne is the perfect cheese to make a start with. If you have the equipment, and want to go the extra mile, you can make the yoghurt required for the recipe yourself as well!
Serve marinated in oil infused with your favorite herbs or citrus zest, garlic and peppercorns and make a stunning spreadable addition to any antipasto plate. You’re sure to impress when everyone finds out you made it yourself!
This traditional recipe includes a hint of salt in the labne, but will work whether you include it or not. If you’re just going to serve this up and have no leftovers you can just use olive oil on its own for the marinade. The purpose of mixing the olive oil with the other oil is to ensure the olive oil does not crystalise in the fridge. The labne can be stored in an airtight container in the fridge for up to a week.
Method
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Place the yoghurt and salt in a bowl and mix together well and chill.
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Line a colander with cheesecloth or fine muslin with plenty of fabric hanging over the sides and place colander over a deep bowl.
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Transfer chilled yoghurt and salt into cheesecloth lining the colander and tie fabric at top by knotting opposing corners of the cheesecloth.
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Refrigerate for 24 hours. Discard drained liquid in bowl.
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Roll tablespoons of the labne into balls and place in a clean, sterile jar (or bowl) with the oils and garlic, rosemary and chilli.
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Best flavour is achieved by allowing the oil to infuse with the herbs overnight. You can soak them in the jar with oil whilst the yoghurt is doing its magic.
Recipe Hints and Tips:
- Garlic, Rosemary and Chilli Labne is not suitable to freeze.
- Serve with water crackers or flatbread.
