Ingredients
-
2
-
75
-
1
-
1
-
1
-
4
-
-
-
-
-
-
-
-
-
Directions
Labna (Yoghurt cheese), The Labna is ready to eat immediately, but improves after a couple of days The oil which surrounds the Labna can be used later in dressings, bread doughs etc , I couldn’t find any Greek yogurt within many, many miles, so I decided to make my own (I will post the recipe) and in the meantime, just use regular yogurt in the hopes it would be close enough I made a third of the recipe since I needed to reserve 1 cup of the yogurt for a starter in the other experiment but still had most of a quart of the mixture before I hung it to set BOY, was I amazed at how much it shrunk in the process! My final yield was closer to 8 ounces of fragrant, tasty cheese balls I’m working on the made batch now, and will see if there is a significant difference I also think I may stir in some finely chopped sun- dried tomatoes or other things into some portions to try This was terrific and I thank you for sharing!, The Labna is ready to eat immediately, but improves after a couple of days The oil which surrounds the Labna can be used later in dressings, bread doughs etc
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix All Ingredients Together Well. |
|
2
Done
|
Pour Into a Colander Lined With Muslin. |
|
3
Done
|
Tie the Muslin to Form a Bag. |
|
4
Done
|
Hang the Yoghurt Mixture For 2 Days, Placing a Pot or Bowl Underneath to Catch the Liquid. |
|
5
Done
|
After the 2 Days, Remove the Labna from the Muslin, Roll Into Walnut Sized Balls. |
|
6
Done
|
Place in a Large Jar, Then Cover With a Light Olive Oil. |
