Green Onion Labne

A refreshing labne to compliment just about anything. 

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You will need:

  • 1 quart regular whole milk yogurt (not greek yogurt)
  • 4 to 5 green onions 
  • 4 to 5 sprigs mint (spearmint or peppermint)

 Follow the basic recipe here:  I use a basic whole milk yogurt, and let it drain for 4 to 8 (or overnight) hours.  I usually use Dannon whole milk yogurt, as it is the most readily available, even when I’m out of town and making this for friends and family.  Nothing fancy is required: no cheesecloth.  I usually use regular coffee filters, but have used plain paper towels or napkins, instead, to line a colander or sieve.  Several layers may be helpful.  Discard the liquid (whey) that drais out.  Feed to your chickens, cat or dog, or you may use it for bread (so I hear- I have not tried this). 

And, several hours later, voila! Labne.  Or, yogurt cheese, or greek yogurt…

Hand chop or in small food processor coarsely chop the herbs and mix with the labne.  Let sit for an hour or two before serving.  Spread out on a nice platter in a swirly pattern, and drizzle with a fruity olive oil, if desired.

Serve with other appetizers, breads, and vegetables and savory meats.

Call it what you will, but, add a few of your favorite herbs, and you have a delicious condiment ready to go with a variety of dishes, to delight both carnivores, omnivores, and vegetarians.

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