Easy to make, simply lightly salt some natural or Greek-style yoghurt and hang in muslin for a day or two or three. Shape into small balls and plop into olive oil full of pepper, chilli, fresh herbs or any spices that you think would suit. They'll last in the fridge if submerged in the oil for a few weeks or more. Spread them on toast or toss into a salad.
The strained yoghurt:
The marinade:
The finished labna:
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