A delicious recipe filled with lots of flavour from 2012 MasterChef contestant Amina Elshafei.
To make labna at home, use double the amount of natural yoghurt for labna required. So for 1kg of labna you will need 2kg of natural yoghurt. Season with salt, mix and place in a cheesecloth of muslin. Tie the top and hang over a tray in the refrigerator to collect the dripping residual water for a minimum of 24 hours to release as much liquid. May take up to 36 hours to produce labna.