• 1 kg natural organic yoghurt (no added milk solids e.g. Paris Creek brand or a goats milk) or raw milk
• If using the milk let stand at room temperature for 1-4 days until the milk visibly separates into white curds and yellowish whey.

Directions:

1. Line a large sieve set over a bowl with a clean tea towel or cheese cloth.
2. Pour in the yoghurt or milk, cover and let stand at room temperature for several hours (longer for yoghurt). The whey will run into the bowl and the milk solids will stay in the strainer.
3. Tie up the towel or cloth with the milk solids inside, being careful not to squeeze.
4. Tie this little sack to a wooden spoon placed across the top of a container so that more whey can drip out. When the bag stops dripping, the labne is ready.
5. Store the whey in a glass jar and the labne in a covered glass container in the fridge. The labne will last approx. one month and the whey up to 6 months.

Serving suggestions

• Serve the labne as is, or add freshly chopped herbs, lemon, cumin, spring onion and garlic to it then smother it in plenty of your favourite Extra Virgin Olive Oil or
• Drizzle the labne with some delicious raw honey or maple syrup or add cultured fruit or berries and crispy nuts to it for a great breakfast or dessert option.
• Contain the whey in an airtight jar to drink or use a tablespoon in grain and bean soaking water or add to culturing veg. The beneficial bacteria reside in plentiful numbers in the whey.

Nourishing Traditions, Sally Fallon