Persian Labne

Ok, so where do we start of telling you how good this is? It’s so smooth, so fresh and amazingly delicious! Made from our home made probiotic greek style yoghurt, this recipe is just too easy!

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  • 500g homemade Greek style yoghurt
  • 1 clove of garlic, finely grated on microplane
  • zest of 1 lime
  • pinch of salt


Place yoghurt into a colander lined with cheese cloth tie it up over a wooden spoon and hang it over a 3 liter tall container or similar, in the fridge for approx. 24 hours to remove excess whey.

In a mixing bowl untie the drained yoghurt remove from the cheese cloth and add grated garlic, lime zest and salt, mix well.

Fold approx. 8 layers of absorbent paper towel onto a draining rack ( the ones we use to mature the cheese in ) then spread the yoghurt mix over the paper towel making it nice and smooth and of an even thickness. Place the lid on and leave it in the fridge for 24 hours, to drain some more. Use the paper towel to roll the Persian Labne into a log and serve with flat bread a little roasted garlic and some roast veg.

This is one easy but seriously good cheese.


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