Labna is a Middle Eastern dairy staple. Labna is made by removing hanging the yoghurt in muslin for a few days, removing the excess whey from salted yoghurt. Labna is a rich creamy cheese-like spread with a lightly sour taste. Enjoyed on a meze plate with olive and crusty bread, or simply used as a spread with anti pasti, smoked salmon or as part of a cheeseboard, served with fresh figs and crackers.
Muslin can be purchased at any haberdashery / fabric store and can be used over and and again. After we make a batch of labna, we simply rinse the muslin under cold running water, removing the dried cheese, then place in the wash, ready for the next time.
Which type of yoghurt you buy, will make a big difference to the end result. We have tested many brands and styles of yoghurt over the years and believe, for the best results, to use full fat (not fat free) Greek Yoghurt. This results in a much creamier, smoother labna.
And in terms of how much yoghurt to buy, remember when the whey is removed, the amount of labna is reduced and we find that going to such effort, it is worthwhile making enough for your fridge and a couple of friends who would really love and appreciate labna. So a 1 litre bucket is a great place to start.