LABNEH - YOGHURT CHEESE
Labneh has always been one of my favorite snacks. Mixed with a little salt and drizzled with extra virgin olive oil, it is heavenly. It could be eaten as a dip for pita bread, or as a spread, or mixed in with a myriad of flavorings (garlic, hot chili, mint, olive paste,…) to make an excellent mezze item. Although you can buy Labneh, a couple of the decent brands I used to buy have cream added to make it well…creamier. So, while the taste is great the addition of cream makes it fattier than butter!!!! Make your own, have the real fresh thing and control how much fat you want in your cheese.
1 Quart (1L) Yogurt
You can really use as much yogurt as you want provided that you have a colander large enough to accommodate it.
Place a large colander inside a slightly deeper bowl with the colander’s handles resting on the edges of the bowl. The colander’s bottom should be a few inches higher than the bottom of the bowl.
Place three layers of cheesecloth inside the colander.
Put the yogurt in the cheesecloth, cover with a plate or plastic wrap or more cheesecloth then place in the refrigerator overnight.
Check it after 8 to 10 hours:- the Yogurt should be set and it should have the consistency of whipped cream or soft cheese depending on your yogurt and on how long you let it drain. Remove it from the colander, and store in a sealed container in the fridge. Discard the whey that is left in the bowl.