• 15 mins preparation
  • Serves 8
  • Print


  • 2 cup (560g) greek-style yoghurt
  • 1 1/2 teaspoon fine table salt
  • 1 25cm piece cheesecloth (see notes)
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon fresh coriander, coarsely chopped
  • 1 tablespoon fresh mint, coarsely chopped


  • 1
    Combine yoghurt and salt in a medium bowl. Place a 12cm diameter strainer over bowl. Rinse cheesecloth in hot water; wring out, then line strainer. Place yoghurt in strainer; cover with plastic wrap. Refrigerate for at least 24 hours (see notes) to allow to drain.
  • 2
    Turn labne onto serving plate, remove cheesecloth; drizzle labne with oil, sprinkle with chilli, coriander and mint.


You need a 25cm piece of cheesecloth for this recipe; it is available from fabric stores and some kitchenware shops. Labne can be drained for longer than 24 hours, in fact, 48 hours is better; the longer it is drained the firmer it will become.

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