View source for Labneh

[[Recipes from cookery books|&lArr; Recipes from cookery books]]
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[[Cheese, preserves and fermented & pickled products|&lArr; Cheese, preserves and fermented & pickled products]]

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==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==
#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.
#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..
#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

<small>''Falastin'' Sami Tamini & Tara Wigley</small>
<div class="keywords"> cheese yoghurt </div>
<div class="indexkeywords"> middle_eastern </div>
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