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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!

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0 days, 23 hours, 30 minutes Hands-on 30 minutes Overall 24 hours Serving size about 1/ 4 cup Allergy information for Homemade Labneh Cheese ✔ Gluten free ✔ Egg free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free ✔ Beef free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, about 1/ 4 cup)

Net carbs 3.2 grams Protein 7.5 grams Fat 5.3 grams Calories 90 kcal Calories from carbs 14%, protein 33%, fat 53% Total carbs 3.2 grams Fiber 0 grams Sugars 3.2 grams Saturated fat 2.7 grams Sodium 78 mg ( 3 % RDA ) Magnesium 10 mg ( 3 % RDA ) Potassium 213 mg ( 11 % EMR )

Ingredients (makes 12 servings) 4 cups full-fat Greek yoghurt, 5% fat (1 kg/ 2.2 lb)

1 tsp fresh lemon juice

1 / 4 tsp pink Himalayan salt

tsp pink Himalayan salt 1 tbsp extra virgin olive oil (15 ml)

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Naomi Sherman Creator of NaomiShermanFoodCreative.com Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. More posts by Naomi Sherman