Labna

Description
The Labna (yogurt cheese) is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.

Ingredients

 * 2 kg Greek yogurt
 * 75 ml extra virgin olive oil
 * 1 tablespoon salt
 * 1 lemon, juice and rind of, grated
 * 1 tablespoon chopped thyme
 * 4 tablespoons chopped mint

Directions

 * 1) Mix all ingredients together well.
 * 2) Pour into a colander lined with muslin.
 * 3) Tie the muslin to form a bag.
 * 4) Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
 * 5) After the 2 days, remove the labna from the muslin, roll into walnut sized balls.
 * 6) Place in a large jar, then cover with a light olive oil.