Labneh - Revision history

Ch at 10:22, 16 July 2024

2024-07-16T10:22:08Z

← Older revision		Revision as of 10:22, 16 July 2024
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	==Method==		==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.		#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 10 balls. Return to the fridge to firm up. Like this they will keep ~~2 weeks or so~~.		#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. ~~Will beep~~ like this in the fridge for up to 2 months		#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>		<small>''Falastin'' Sami Tamini & Tara Wigley</small>

Ch at 16:13, 17 June 2024

2024-06-17T16:13:20Z

← Older revision		Revision as of 16:13, 17 June 2024
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	[[Recipes from cookery books\|⇐ Recipes from cookery books]]		[[Recipes from cookery books\|⇐ Recipes from cookery books]]
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	[[Cheese, preserves and fermented & pickled products\|⇐ Cheese, preserves and fermented & pickled products]]		[[Cheese, preserves and fermented & pickled products\|⇐ Cheese, preserves and fermented & pickled products]]

Ch at 16:13, 17 June 2024

2024-06-17T16:13:04Z

← Older revision		Revision as of 16:13, 17 June 2024
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	[[Recipes from cookery books\|⇐ Recipes from cookery books]]		[[Recipes from cookery books\|⇐ Recipes from cookery books]]
			[[Cheese, preserves and fermented & pickled products\|⇐ Cheese, preserves and fermented & pickled products]]

	[[File:Missing-image-232x150.png\|400px\|left]]		[[File:Missing-image-232x150.png\|400px\|left]]

Ch: Created page with "⇐ Recipes from cookery books left
==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..."

2024-06-17T16:10:42Z

Created page with "⇐ Recipes from cookery books 400px|left <br clear=all> ==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..."

New page

[[Recipes from cookery books|⇐ Recipes from cookery books]]

[[File:Missing-image-232x150.png|400px|left]]

<br clear=all>
==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 10 balls. Return to the fridge to firm up. Like this they will keep 2 weeks or so.
#To store longer, place balls in a sterilised jar and cover the balls with olive oil. Will beep 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>
<div class="recipeindexentry">''<small>Arabic cream cheese</small>''</div>