Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
237
Calories
18g
Protein
14g
Fat
11g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 kg Greek yogurt
- 75 ml extra virgin olive oil
- 1 tablespoon salt
- 1 lemon, juice and rind of, grated
- 1 tablespoon chopped thyme
- 4 tablespoons chopped mint
- =
Directions
1
Mix all ingredients together well. Pour into a colander lined with muslin. Tie the muslin to form a bag. Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid. After the 2 days, remove the Labna from the muslin, roll into walnut sized balls. Place in a large jar, then cover with a light olive oil.
Recipe sourced from
fandom