Labneh: Difference between revisions
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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 | #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. | #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> | ||
Latest revision as of 12:22, 16 July 2024
⇐ 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
- 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
Falastin Sami Tamini & Tara Wigley
cheese yoghurt
middle_eastern
Arabic cream cheese