Labneh

⇐ Recipes from cookery books
⇐ Cheese, preserves and fermented & pickled products

Ingredients

900g greek yoghurt or a combination, e.g. 50/50 of goat's milk yoghurt and greek yoghurt

1 tsp salt - or maybe slightly more

olive oil for preserving

Method

1. Line a bowl with cheesecloth or muslin (or a new J-cloth). In another bowl mix the yoghurt and salt. Pour the mixture into the cheesecloth lined bowl and bring up the edges and tie to form a bundle. Suspend the bundle over a bowl and allow to drip - preferably in the refrigerator for 24-36 hours. In practice, I usually hang for an hour outside the fridge so the first rush liquid drips out and then transfer to fridge with the bundle in a sieve sitting on top off a bowl - not touching the bottom - discarding the liquid regularly.
2. When well drained, roll into about 16 balls. Return to the fridge to firm up. Like this they will keep for several days in the fridge..
3. To store longer, place balls in a sterilised jar and cover the balls with olive oil. They will keep like this in the fridge for up to 2 months

Falastin Sami Tamini & Tara Wigley

cheese yoghurt

middle_eastern

Arabic cream cheese