You will need to start the labne a day ahead. Labne is made by straining yoghurt through a fine cloth to release the liquid component, which is known as whey. The longer the straining time, the thicker the labne will become. The leftover whey will keep refrigerated for up to 2 days; use it in your smoothies or soups. A savoury labne can be made by omitting the sugar and vanilla. To fast-track the draining process, wring the top of the cloth every 15 minutes.
For a decadent dessert, top with dairy-free chocolate ice cream and shaved dark chocolate. We used a mixture of raspberries, blueberries and cherries.…
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The Australian Women's Weekly (Digital) - 1 Issue, June 2021