|My homemade labna spread on a slice of authentic sourdough bread, topped with home grown tomatoes and basil.|
I got this recipe from my (one of many) foodie idols Matthew Evans, who features it in his cookbook The Real Food Companion. It's dead easy. And the beautiful thing about it is the 'waste product' from the draining process, the 'whey', can be used as a starter culture to ferment vegetables. If you haven't been fermenting your vegies, it is well worth learning how to do so, because the health benefits are invaluable.