Below is an article about me and my labna/labneh making that was published in the Sydney Morning Herald’s Good Living last Tuesday, written by the lovely Carli Ratcliff. If you haven’t made your own labna, you must start now. It’s so easy, there’s really no excuse. A nifty trick I recently learned from my good friend Lili from Pikelet and Pie, which was subsequently verified by the wonderful Charlotte from How to Shuck an Oyster, is to incubate the mixture in a thermos. That way, the temperature is always steady and the yoghurt will be a guaranteed success. Of course you can use store-bought yoghurt to make your labna, but making your own is much more fun. I mean, who doesn’t want to father/mother billions of probiotic bacteria? You can read my previous labna post here, and my post on yoghurt here.