Ingredients
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6
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2
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-
-
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Directions
Yogurt Cheese (Labneh), This is an old-world recipe It is really just drained, salted yoghurt, very easy to make and very easy to preserve I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home , Did it with low-fat Greek yogurt, the more you are squeezing the whey out, the faster it takes, I have made this for years But I would mix cream cheese and yogurt cheese, know one knew
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Steps
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1
Done
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In a Large Bowl Stir the Salt Into the Yoghurt. |
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2
Done
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Spoon the Yoghurt in the Center of a Piece of Doubled Cheesecloth or Soft Cotton Fabric (preferably Undyed and Immaculately Clean). |
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3
Done
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Pull Corners Up and Tie Tightly. |
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4
Done
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Suspend from a Stationary Object Over a Bowl (to Catch Liquid). |
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5
Done
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Let This Hang Overnight or About 12 Hours. |
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6
Done
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When Well Drained It Will Be the Consistency of Cottage Cheese. |
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7
Done
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Remove from the Cloth. |
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8
Done
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Store Covered in the Refrigerator Until Needed. |
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9
Done
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You Can Mix in Fresh or Dried Herbs, Minced Garlic, Pepper Flakes, Anything You Would Use to Make an Herbed Cheese. |
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10
Done
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or You Could Drizzle With Olive Oil, Sprinkle With Fresh Lemon Juice and Some Cumin and Dip Pita Crisps Into It-- the Sky's the Limit Really- So Many Uses! |
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11
Done
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to Make Yoghurt Cheese Balls (labneh Makbus) (a Great Little Appetizer!), Drain the Yoghurt For 10-12 Hours Longer. |
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12
Done
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Take About One Tablespoon at a Time and Roll It Into Smooth, Round Balls and Place on a Tray. |
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13
Done
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Chill Until Firm. |
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14
Done
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This Will Take Several Hours. |
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15
Done
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After They Are Firm and Slightly Dried Out, Place in a Sterile, Air Tight Jar, Cover With Olive Oil. |
