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Yoghurt cheese balls (labne)


1kg tub ewe’s milk yoghurt (live, natural, no additives)

  1. Place the cheesecloth over a bowl or colander and pour in the yoghurt.
  2. Lift the corners and tie at the top above the yoghurt.
  3. Suspend the bag above a pan or bowl (hang over a wooden spoon) and drain for a day in a cool place, squeezing occasionally to stop a crust forming, and until it has drained well enough to shape into balls.
  4. Mix in the salt to taste (not too much) and shape drained yoghurt into balls.
  5. Put into glass jars and marinate with herbs and oil of your choice — grapeseed or olive are great flavours!

Note: Enjoy this mild soft cheese in salads, or spread onto flat bread. It’s great on pizzas or as an accompaniment with olives and wine.

Recipe courtesy of cheese maker, Jane Wilde

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