How to Make Labne
Prep time
Cook time
Total time
  • 500g Greek yogurt
  • 1 tsp salt
  • zest of 1 lemon
  • small bunch of fresh thyme
  • olive oil
  1. Stir the salt into the yogurt and mix well
  2. Line the sieve with a double layer of cheesecloth letting it hang over the sides. Place the sieve on top of a jug or deep bowl.
  3. 3.Pour in the yogurt
  4. Bring the corners of the cheesecloth together and twist from the top allowing excess liquid from the yogurt to be released.
  5. Place it in the fridge and allow to drain for 8-24 hours until it is the consistency you desire. Then either drizzle with olive oil and serve as a dip or roll it into balls or quenelles, grate some lemon zest over and serve with a drizzle of olive oil and dotted with fresh thyme.
  6. Makes 10 small labne balls
Recipe by The Luminous Kitchen at