Source: Oded Schwartz

Pleasantly sour and refreshing this unique cheese is probably one of the first cheeses ever to be made. Curdled, soured milk was the only milk that our forefathers knew. Unless drunk directly from the udder the milk soured almost immediately on contact with milk souring spores that contaminated the wooden or leather containers used for milking. The resulting curd or 'yoghurt' was drained to produce a brilliantly white, tangy, creamy cheese. To preserve the cheese it was mixed with salt, rolled into balls and either preserved in oil or dried in the sun.

I have included this recipe as it represents the real flavour of the past. When made from un-pasteurised milk of free ranging goat or sheep, it is the closest one can get to an ancient flavour.

The following recipe is my own version - remove the optional ingredients and you will get an authentic labane.

Ingredients: 1 litre Greek- style set yoghurt Juice and grated rind of a small lemon (optional) 2 Tbsp. good olive oil (optional) 2 Tbsp. dry mint (optional) 2 Tsp. chopped thyme (optional) 2 Tsp. salt Olive oil to cover

Preparation:
Mix the yoghurt together with the rest of the ingredients, (except the oil to cover).

Line a large bowl with a double layer of sterilized muslin, leaving plenty of material overlapping the sides. Pour in the yoghurt mixture.

Tie the ends of the muslin together and secure with a string. Hang it up over the bowl. Leave to drain, in a cool place such as a larder or an unheated room (6-8?C) for 2-3 days in winter or 2 days in summer.

Shape the resulting cheese into small, 2 1/2cm balls and arrange in a wide mouthed, sterile glass jar. Cover with oil, making sure that there are no air pockets and the cheese is completely covered with oil. The cheese is ready for immediate use and will keep for up to 6 months in a dark cool place.

Refrigerate after opening.

Section: Appetizers