Labne with Herbs
Cuisine: Mediterranean
Prep time: 
Total time: 
Serves: 250g
500g of yogurt makes 250g labne after draining
  • 500g full fat yogurt
  • 1 Tbsp oregano
  • 1 Tbsp cumin seeds
  • 1 Tbsp fennel seeds
  • 1 Tbsp caraway seeds
  • 1 Tbsp red chilli flakes (pul biber)
  • 1 Tbsp Maldon salt or 2 tsp table salt
  • 4 fat, peeled garlic cloves to be placed in the jar over labne balls
  • Extra Virgin Olive Oil
  1. Place a sieve over a jug so it sits snugly and line the sieve with cheesecloth.
  2. Tip the yogurt onto the cloth in the sieve
  3. Tie the cloth ends together in a knot or with a rubber band or string to create a ball
  4. Hang the ball to drain from a door handle, tap, washing line or spoon over a pot
  5. Place a container underneath to catch the dripping whey
  6. Leave until quite dry. This can take up to 2 days depending on the weather.
  7. When the cheesecloth is dry, the labne is ready
  8. Mix all the herbs and spices together, excl the garlic, in a wide bowl.
  9. Form labne balls using your hands, 2 spoons or a small ice cream scoop
  10. Roll the cheese balls in the spice mix and place in a wide necked jar.
  11. Drop the garlic cloves in the jar.
  12. Pour olive oil over the cheese balls, making sure they are all submerged.
  13. These can be eaten immediately however the flavour will mature with time.
Recipe by Seasonal Cook In Turkey at