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Labneh (Yogurt Cheese)

July 27, 2014

Labneh is a soft mild cheese made from yogurt. It’s very easy to make.  All you need is: plain yogurt  (any kind) salt fine woven cheesecloth (also called butter muslin) labneh Mix 2 cups yogurt with 1 tsp salt. Line a colander with a piece of fine-woven cheesecloth and place the colander over a bowl. Put the yogurt onto the cheesecloth and let it drain for 12-24 hours at room temperature. You can tie the ends of the cheesecloth and hang the bundle somewhere over a bowl (I hung it from the knob of the cupboard). This recipe works best if you leave it at room temperature, but if you can put it in the fridge if you need to. The longer you leave it, the more liquid drains, and the thicker it gets. I think it tastes a lot like cream cheese. After you are done draining it, store it in the fridge. making labneh To serve, spread the labneh on a plate or bowl and top with extra-virgin olive oil, zahatar, and salt, and eat it with pita.  You can also make little balls of labneh and let them air dry for a few hours before storing them. labneh, pita, oil, zahatarLabneh with my souvenirs from Israel – olive oil and zahatar. (Recipe from Urban Cheesecraft.  You can read more about this recipe and order supplies here.)

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From → Appetizers

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