1kg10% fat Greek youghurtthe more fat the youghurt has, the creamer the labna will be
2tea spoonssea salt
1bunchfresh oreganocan be substituted with any fresh or dried herb
olive oilenough to cover the balls
Instructions
Lay the linen cloth over the sieve and place the Greek youghurt mixed with salt into it
Place the sieve over the large bowl and tie the linen cloth with a cotton string as tight as possible
Place the bowl into the fridge for minimum 24 hours. I place mine for 48 hours
Open the cloth once you have finised draining the youghurt and delicately, with your fingers, roll small labna balls
Add the oregano leaves and olive oil and ensure to close the jar completely before storing it in the fridge. The covered labna balls with keep for up to 2 weeks in the fridge.