Donna Hay's Labne with Tarragon & Orange

Donna Hay's Labne with Tarragon & Orange

Cooking time


1- Line a medium bowl with a double layer of fine muslin. Place the yoghurt and salt in the muslin, gather the edges to enclose and use kitchen string to secure.

2- Tie the string around a long wooden spoon and balance the spoon on the rim of a large jar or bowl to suspend the yoghurt, making sure the muslin doesn’t touch the bottom of the container.

3- Place in the fridge for at least 12 hours, or until the labne is firm. Place 1 tablespoon of the oil in a small frying pan over high heat for 2 minutes or until the oil is hot. Add the tarragon and cook for 30 seconds or until crispy.

4- Remove from the oil and drain on paper towel.

5- Remove the labne from the muslin, discarding the excess liquid. Place in a serving bowl and top with the crispy tarragon, remaining oil, extra salt and orange rind. Serve with crackers.

Ingredients Chevron Icon

500g tub natural Greek-style (thick) yoghurt

1 teaspoon sea salt flakes, plus extra to serve

¼ cup (60ml) Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil

3 sprigs tarragon

1 teaspoon finely grated orange rind

crackers, to serve