• 3 tsp fine salt
• 1kg Greek-style yoghurt
• 2 Tbsp dried oregano
• 10 black peppercorns
• 4 sprigs thyme
• 1 clove garlic, thinly sliced
• Australian light extra virgin olive oil, to cover
• Wheaten biscuits, to serve
• Lavosh biscuits, to serve
Note: Allow 24 hours standing time
Line a large bowl with a thin tea towel, muslin cloth or good-quality Chux cloth. Add salt to yoghurt and stir to combine.
Spoon yoghurt into centre of towel or cloth. Gather ends to create a parcel and secure using strong kitchen twine. Hang yoghurt parcel over bowl in a cool and dark place for 24 hours or until firm.
Untie parcel and remove what is now drained cheese (labne). Using your hands, roll labne into balls slightly smaller than golf balls.
Put oregano on a plate. Roll ½ of the labne in oregano, ensuring balls are coated completely.
Arrange labne, peppercorns, thyme and garlic in a large sterilised jar with a fitted lid. Pour over oil to cover and secure lid. Store in fridge for up to a week. Serve with wheaten and lavosh biscuits.