Spiced Yoghurt Cheese- Labna

Collect and set up your equipment first.
You’ll need a colander. A bowl to sit the colander in to collect the whey
A piece of muslin or cheesecloth perfectly clean and soaked a few minutes in boiling water to sterilise.
A piece of sterilised kitchen string

The recipe:

2 cups natural full cream yoghurt. (I used Maleny Dairy Natural Yoghurt as it has a wonderful texture and consistency and they use the whole milk.)
1 clove garlic
2 teaspoons finely snipped rosemary
1 flat teaspoon salt
2 teaspoons Spice Itt Tamarind Lime & Chilli mix

Add the yoghurt to a mixing bowl. Stir in the rosemary, garlic and salt until combined. Add the Tamarind Lime and Chilli Spice Itt mix and combine well once again.
Now sit the colander in the bowl and lay the muslin cloth inside the colander.
Pour the spiced yoghurt into the middle of the muslin and pull the edges of the muslin up to cover the yoghurt. Tie with a piece of kitchen string at the top.

Leave in the fridge 24-48 hours. The whey will drain out into the bowl*.

Undo the muslin to find the yoghurt has thickened. If you want labna to be thick enough to roll into balls, suspend the muslin-wrapped yoghurt from a hook in the fridge a further 24 hours and catch the whey.Your spiced labna is now ready to enjoy with raw crackers (also in the recipes tab), or vegetable chips. We also enjoyed it with Yakon and Jicama slices at Farm Fantastic in Caboolture

*Whey is protein rich and can be used in casseroles, pikelets, soups and lots more