Ingredients
• 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
Method
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Line a large bowl with a thin tea towel, muslin cloth or good-quality Chux cloth. Add salt to yoghurt and stir to combine.
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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.
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Untie parcel and remove what is now drained cheese (labne). Using your hands, roll labne into balls slightly smaller than golf balls.
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Put oregano on a plate. Roll ½ of the labne in oregano, ensuring balls are coated completely.
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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.
