Fresh cream cheese made from yogurt, "Arey that's our chakka!" said my family. All your life you have eaten the fresh cream cheese made from yogurt by sweetening it with sugar to make Shrikhand and then you find that there exists a savory version of it somewhere in the world. That is exciting in itself. Well though I am posting this recipe now its not like I discovered it just now. I have been making Labni for years now. Anyways, what's there to make in Labni? It is so simple, except waiting and then whisking there is no work involved really.
1 liter Curd
salt to taste
Olive oil for drizzle
Take a muslin cloth, Tie the diagonal corners together to form a bag. Pour the curd into the bag. Tie it up closer to form a ball. Either hang it over the basin or put it in a sieve. Collect the whey dripping in a vessel for other uses. (Whey can be used to knead dough instead of water, so you don't waste the nutrients in it.) Best is to leave it in the fridge so it does not sour too much. For about a cup of Labni you do require a liter of Curd.
After about 8 hrs, you will get a nice drained ball of cheese. Remove the muslin pouch to the counter. Roll together the cheese ball and remove to a bowl. Add salt to it and whisk to get a creamy Labni. Drizzle with olive oil. It's ready to dip your warm Khubz
It is a very refreshing dip.