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 10 balls. Return to the fridge to firm up. Like this they will keep 2 weeks or so.
3. 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

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