When everything starts to melt, and the street corners get a bit dirty, I crave tart, slightly grimy, sheepy cheeses. This is Labna, a skimmed sheep's yogurt cheese that has migrated from the Arabian Penninsula to North Africa.
Line a sieve with cheesecloth.
Pour in full fat sheep's milk yogurt.
Twist the cheesecloth into a firm ball and tie with string
(I could find only this classy red ribbon).
Suspend the yogurt in a receptacle a few inches from the bottom
(I could find only this flower vase, so fancy!).
Let the labna drain until it reaches the desired consistancy. Overnight will give you a labna that is soft and great for pairing with honey, three days will give you a firmer farm style labna that can be brined in whey and salt and eaten with olives, preserved lemon, tuna!
