a little lunch and a word on labne

I love the back-palate fieriness that radishes give. Pair that with some hard-cooked farm-fresh eggs, a bit of flaky sea salt and a simple toasted crostini smeared with some homemade Labne and you have a perfect breakfast, lunch or mid-day snack.

Labne is a cheese made from drained Greek style yogurt. It is a Middle Eastern favorite and very easy to make at home. It is delicious used as a spread and can be used as a substitute instead of butter.

When raw materials are this alluring, it just makes me smile.


Line a fine sieve with 2 layers of damp muslin, allowing the muslin to overhang. Combine thick natural yogurt, such as Greek-style yogurt, and a little salt in a bowl (this helps draw out the whey). Spoon into the muslin. Draw up the corners of the muslin to cover the yogurt mixture and knot securely. Thread a wooden spoon through the knot and place over a bowl to drain in the fridge for 2-3 days or until the yogurt is very thick. Labne can be stored in the refrigerator for up to one week.