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  1. Silky labne made with Inglenook Dairy under the tutelage of Chef Tony D Panetta of MCEC.

    Labne is essentially a fresh cheese - Greek yoghurt strained in muslin until firm. Tony makes his own yoghurt and I had also seen Greg Malouf make labne but had not tried to do it myself as many ready made yogurts are quite sour. I suspect Schulz Organic Dairy’s new Greek Yoghurt will be ideal for the task so will have a bash myself.

    These balls were rolled in Tony’s delicious pistachio Dukkah. We placed the balls in a jar, added fresh herbs and covered it all in Milla’s extra virgin olive oil.

    It was so much fun, this time I’m certain to make them again. The herb infused olive oil will later be used to dress other dishes as well as the herbs.

    Silky labne made with Inglenook Dairy under the tutelage of Chef Tony D Panetta of MCEC.

    Labne is essentially a fresh cheese - Greek yoghurt strained in muslin until firm. Tony makes his own yoghurt and I had also seen Greg Malouf make labne but had not tried to do it myself as many ready made yogurts are quite sour. I suspect Schulz Organic Dairy’s new Greek Yoghurt will be ideal for the task so will have a bash myself.

    These balls were rolled in Tony’s delicious pistachio Dukkah. We placed the balls in a jar, added fresh herbs and covered it all in Milla’s extra virgin olive oil.

    It was so much fun, this time I’m certain to make them again. The herb infused olive oil will later be used to dress other dishes as well as the herbs.

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