G’day entertainers!
Today, we’re making something truly special that proves simple can be stunning: homemade Labneh with a unique Aussie twist!
We’re taking thick, creamy Greek yogurt and infusing it with the nutty, coffee-like notes of wattle seeds and the bright, citrusy fragrance of lemon myrtle.
The process is incredibly easy, just mix and let it drain! The result is a thick, tangy, spreadable cheese that’s a base for the most epic platter you can imagine. This #Daelicious tutorial will show you how to create this home cooking hero, perfect for sharing!
Tasting Notes
Appearance: The labneh itself is a thick, creamy, off-white spread, densely packed and speckled with fine, dark brown wattle seeds. When plated, it forms beautiful swoops and swirls, creating a canvas for vibrant toppings like red tomatoes, dark pesto, glistening garlic, and fresh green herbs.
Aroma: A complex and inviting scent. The base has a fresh, tangy yogurt aroma, which is beautifully layered with the earthy, roasted-coffee scent of the wattle seeds and the bright, distinctly citrusy-herbal fragrance of lemon myrtle.
Texture: Luxuriously thick, smooth, and creamy, similar to a very dense cream cheese but lighter. It’s easily spreadable. The ground wattle seeds provide a very subtle, almost imperceptible texture.
Flavour: A delightful tangy yogurt flavour leads, immediately followed by the unique Aussie notes. The wattle seed provides a savoury, nutty, almost chocolatey-coffee depth, while the lemon myrtle brings a bright, clean, lemony-lime zing that cuts through the richness. The pinch of salt elevates all the flavours.
Mouthfeel: Rich, creamy, and cool on the palate. It’s substantial yet refreshing due to the tang and citrus notes. It coats the tongue beautifully, making it a perfect carrier for other flavours and textures.
The Recipe
Ingredients:
500g Full-Fat Greek Yogurt
1 tsp Ground Roasted Wattle Seeds
1 tsp Ground Lemon Myrtle
1 tsp Salt
To Serve (Suggestions):
Charred bread or quality crackers
Extra Virgin Olive Oil (EVOO)
Fresh Cherry Tomatoes
Semi-dried Tomatoes
Confit Garlic
Glacé Riberries
Mixed Fresh Herbs, chopped (e.g., chives, parsley, basil)
Pesto
Smoked Sea Salt
Cured meats (prosciutto, salami etc.)
Instructions:
In a medium bowl, combine the Greek yogurt, wattle seed, lemon myrtle, and salt. Stir thoroughly until all ingredients are evenly mixed.
Set a colander over a deep bowl (to catch the liquid whey). Line the colander with a new, clean kitchen cloth (like a Chux), a nut milk bag, or 2-3 layers of cheesecloth.
Spoon the seasoned yogurt mixture into the centre of the cloth. Fold the edges of the cloth over the yogurt to enclose it completely, forming a neat parcel.
Place the entire bowl and colander setup in the refrigerator. Let the yogurt drain for at least 24 to 48 hours. The longer it drains, the firmer the resulting labneh will be.
After the desired straining time, discard the collected whey from the bowl (or use it in other recipes). Unwrap your labneh, it should be thick and firm.
To serve, spread the labneh artfully on a plate, creating swirls and dips. Top with your chosen combination of ingredients or follow above suggestions. Finish with a generous drizzle of good quality extra virgin olive oil and a sprinkle of smoked sea salt. Serve immediately with charred bread or crackers.
Store leftover labneh in an airtight container in the refrigerator for up to one week. It may release a little more whey, which can be drained off.
Tips:
For the creamiest, richest labneh, full-fat Greek yogurt is essential.
Ensure the cloth you use is perfectly clean and free from any detergent scents. A new, well-rinsed Chux-style cloth works excellently.
Don’t Rush Draining! patience is key. 24 hours is the minimum for a good spreadable consistency. 48 hours will give you a firmer, almost cheese-like texture.
To store, you can also roll the firm labneh into balls and submerge them in a jar of olive oil with herbs like rosemary or thyme.
Variations:
Middle Eastern Twist: Omit the wattle seed and lemon myrtle. Mix in 1-2 tsp of za’atar instead. Serve topped with olive oil, fresh mint, and pomegranate seeds.
Spicy Labneh: Mix in ½ tsp of red chilli flakes or a pinch of cayenne pepper with the salt.
Sweet Version: Omit the salt and Aussie spices. Once drained, serve drizzled with honey and topped with chopped pistachios, walnuts, and fresh figs or berries.
Keep your eyes open for more videos coming as we will cover a variety of dishes, techniques and tips along the way.
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I am open to requests or questions – I have plenty of knowledge to teach and will do my best to get back to you.
Eat well and Enjoy the journey
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Artist Name: Dylan Andre
Song Name: Relentless
License #: 7902715095
G’day entertainers, Dael here. Today I’m going to show you how to make the easiest, most impressive dip or spread you’ll ever create. Homemade Labna, but with a stunning Aussie twist. All you need for Labna itself is four simple ingredients. Good quality full-fat Greek yogurt, some salt, and our two Aussie superstars. Ground roasted wattle seeds for a nutty coffee-like depth, and lemon myrtle for a bright citrusy zing. This is possibly the easiest recipe ever. In a bowl, simply combine the Greek yogurt, salt, wattle seeds, and lemon myrtle. Give it a really good mix to make sure those beautiful Aussie flavours are distributed all the way throughout the yogurt, and that’s pretty much all the hard work done. Now we need to drain it. Set a colander over a bowl to catch the liquid, which is called “whey” . Line it with a clean kitchen cloth, a new CHUX-style cloth works great, or a few layers of cheesecloth. Spoon your yogurt mix right into the centre. Fold the cloth over to cover the yogurt completely, creating a little parcel. You can leave this in the colander, or for maximum drainage, you can gather up the corners, tie it with string, and suspend it over the bowl using a wooden spoon. Now into the fridge it goes for at least 24-48 hours. After a day or two, look at this! All that whey is drained out and what you’re left with is this incredibly thick creamy Labna. Now for the fun part, let’s build a platter. We’ll start by toasting a few pieces of bread. Drizzle some quality Evoo on a plate and rub your bread over it, creating a thin layer. After that, pop it onto a hot grill to get some nice char lines and a delicious golden crispy toasting. Get a plate and make a big beautiful smear of your Aussie Labna. Then go wild with toppings. Fresh and semi-dried tomatoes. Some of that amazing confit garlic we’ve made in a previous video. Some sweet and tangy Glace Riberries. We’ve also made that in another video. A scatter of fresh herbs. A drizzle of pesto. The possibilities are endless. Finish it with a good drizzle of extra virgin olive oil and a sprinkle of smoked sea salt. Serve it with charred bread or crackers. This is a quality platter made so simply. Let me know your favorite topping combos in the comments below. Thanks for watching.