Ever made this before? Nope? well its dead friggin easy and makes for a delicious snack plate… it’s definitely not rocket science.

Strain 2 cups whole milk yogurt with 1 tsp salt, overnight in fridge for at least 24 hours. I set a strainer, lined with cheesecloth over a bowl and gave it a squeeze every so often.

pour some good quality olive oil over labane before serving and I also sprinkled chopped chives on top.


  1. Stephanie
    Posted July 20, 2010 at 12:36 pm | Permalink

    Hey Kiwi, this is totally delicious so thanks for the reminder. We Armenians call it labneh (lob-neh) or lebni (leb-nee). Great thing to do when all you have is plain thin yogurt instead of Greek style, gotta dig out my cheese cloth…

  2. Posted July 20, 2010 at 5:10 pm | Permalink

    looks delicious but Im too lazy to make that.

    • thecatskillkiwi
      Posted July 20, 2010 at 5:19 pm | Permalink

      come on it’s just strained yogurt, even you can manage that!

  3. Posted July 21, 2010 at 12:38 pm | Permalink

    I’m totally doing that!

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