Labna - make your own - Low Fat, Quick, No Fuss, No Cheesecloth needed

Labna is a great addition to so many dishes when you want a thick creamy dollop without much fat.

I use Low Fat Greek Yoghurt yet it still tastes so rich and smooth.  

I make my own Labna by simply straining Greek Yoghurt overnight to remove the whey.

                           

Some recipes suggest adding salt - but I don't - which allows me to use my Labna in either sweet or savoury dishes. 

                           

No need to muck around squeezing yoghurt through cheesecloth either when you only want a small amount - use a Herbal Tea diffuser (like the one pictured) and the work is done for you!  

I really like this small strainer - it holds enough yoghurt to make dollops for all the family,

- it sits neatly in a coffee mug so less likely to get bumped over in the fridge and it has a lid.  

- easy to wash up.  I pop mine in the dishwasher top shelf.  Easy. Perfect.

So,
here's how easy it is.
Spoon Low Fat Greek Yoghurt into a clean tea strainer.  Or, if making larger amounts you could use a larger strainer like the one in the photo below.  
Use a tall coffee mug as it is surprising how much liquid (Whey) will be removed.
Pop the lid on and leave in the fridge overnight.  
The prepared Labna, which has now thickened, can be used in so many savoury or sweet recipes.
The key to my version is small amounts prepared and used fresh.

If you want to store the Labna for a few days, roll into small balls and place in a sterilized jar with thyme stalks and top with Olive Oil.  Keep refrigerated.

HINT:  Mama Marmalade recommends tossing the whey over your garden beds for the nutrients.

You could also reserve the whey and cook it in various recipes. 

Try Labna dolloped over a warm plate of farro and mushooms  

or Pearl Barley and chicken

or roll small balls of Labna in Dukkah

or

for the sweet tooths

crumpets or chunky fruit toast with a spoon of Labna and a drizzle of honey and cinnamon.

The list goes on and on.  

                                                                      Enjoy!   Colleen