Homemade Labne - This incredible dip is smooth, creamy, and tangy!
I love labne (or labneh, depending on how you choose to spell it). There’s just something so cool about taking a tub of yoghurt, straining it and ending up with a smooth, creamy, tangy spread that can be spooned onto or into so many things.
You can flavour the finished labne in any way that you choose; I like to add extra lemon to mine but you can add chopped herbs, chilli flakes, cracked pepper…the possibilities are endless.
If you leave the labne straining for an additional 24 hours, you can roll it into balls, coat them in herbs or spices and store them in jars covered with olive oil.
This looks incredible but I’ve yet to discover the patience to wait the extra day. If you do this, I’d love to hear how it is. I love to make a batch of low carb cheesy crackers to dip into my labne as a treat or dollop it over my lunchtime avocado. Enjoy!
Ingredients
Serves 8
4 cups of full fat greek yoghurt
1 teaspoon of lemon juice
¼ teaspoon of himalyan rock salt
15ml of extra virgin olive oil
Method
For full instructions and step by step photos of how to make this delicious low carb recipe, along with tips, recipes and sooo much valuable information, head here.
