Name: Garlic, Rosemary and Chilli Labne
Prep time: 10 min
Total time: 10 min
Ingredients: 1000 gram Greek style yoghurt-(full fat is better but as long as the yoghurt is thick it will do the job); 1 tsp Sea salt flakes; 200 millilitre Extra-virgen olive oil; 50 millilitre Vegetable oil; 4 Garlic cloves -sliced; 1 tbsp Rosemary leaves; 1 tsp Dried chilli flakes

Producing fresh cheese in your own home is easier than it sounds and Garlic, Rosemary and Chilli Labne is the perfect cheese to make a start with. If you have the equipment, and want to go the extra mile, you can make the yoghurt required for the recipe yourself as well!

Serve marinated in oil infused with your favorite herbs or citrus zest, garlic and peppercorns and make a stunning spreadable addition to any antipasto plate. You’re sure to impress when everyone finds out you made it yourself!

This traditional recipe includes a hint of salt in the labne, but will work whether you include it or not. If you’re just going to serve this up and have no leftovers you can just use olive oil on its own for the marinade. The purpose of mixing the olive oil with the other oil is to ensure the olive oil does not crystalise in the fridge. The labne can be stored in an airtight container in the fridge for up to a week.

Garlic, Rosemary and Chilli Labne

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: Dips and StartersCuisine: AmericanDifficulty: Easy

Creamy labne flavored with garlic, rosemary, and chili, perfect as a dip or spread for bread and crackers.

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1000 gram Greek style yoghurt-(full fat is better but as long as the yoghurt is thick it will do the job)
1 tsp Sea salt flakes
200 millilitre Extra-virgen olive oil
50 millilitre Vegetable oil
4 Garlic cloves -sliced
1 tbsp Rosemary leaves
1 tsp Dried chilli flakes

Directions

Place the yoghurt and salt in a bowl and mix together well and chill.
Line a colander with cheesecloth or fine muslin with plenty of fabric hanging over the sides and place colander over a deep bowl.
Transfer chilled yoghurt and salt into cheesecloth lining the colander and tie fabric at top by knotting opposing corners of the cheesecloth.
Refrigerate for 24 hours. Discard drained liquid in bowl.
Roll tablespoons of the labne into balls and place in a clean, sterile jar (or bowl) with the oils and garlic, rosemary and chilli.
Best flavour is achieved by allowing the oil to infuse with the herbs overnight. You can soak them in the jar with oil whilst the yoghurt is doing its magic.
Recipe Hints and Tips:
Garlic, Rosemary and Chilli Labne is not suitable to freeze.
Serve with water crackers or flatbread.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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