Homemade labne

Tasty Autumn dips from Green Cooks.


  • 500g thick Greek yoghurt
  • ½ tsp salt


Stir salt into the yoghurt and place in the middle of a muslin square or cheesecloth. Gather edges of the cloth together and tie ends around a chopstick or the handle of a wooden spoon.

Suspend the muslin over a tall bowl or container by balancing the chopstick or wooden spoon over the edges of the bowl. The yoghurt should form a ball shape once hanging and should not be touching the bottom of the bowl or container.

Leave in the fridge for a minimum of 16 hours – the whey will slowly drip from the yoghurt leaving you with a thick ball of labne. Either serve straight away as a dip, or roll into balls and place in a jar of olive oil with a few sprigs of rosemary and some peppercorns. This will last in the fridge for up to a week.

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Photo credit: Jessica Symonds

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