Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    Made from scratch Classic labne & Cheese

    Jan 15, 2023 2 minutes

    LABNE

    PREP TIME 5 MINUTES (READY IN 24 HOURS) MAKES ½ CUP

    You will need to start this 1 day before.

    Labne will keep for up to 10 days.

    25cm piece muslin
    1 cup (280g) homemade yoghurt or Greek-style yoghurt

    Place a sieve over a small bowl. Line with muslin; spoon yoghurt into muslin, gather into a ball, secure with string or an

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Go With The Grain
    Use a mandoline or V-slicer to thinly slice the zucchini and apple. You can also use a highspeed blender to make the dressing. Use a paella pan or a large high-sided frying pan for this recipe. To create the thin strips of lemon rind, use a zester
    The Australian Women’s Weekly Food1 min read
    Dip It Real Good
    PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu
    The Australian Women’s Weekly Food2 min read
    Cracking Snacks
    PREP + COOK TIME 45 MINUTES (+ REFRIGERATION & COOLING) MAKES 12 Preheat oven to 180°C/160°C fan. Pulse 1½ cups almond meal, 1 egg, 30g chopped cold butter and ½ teaspoon salt in a food processor until mixture comes together. Knead lightly until smo

    Related