Homemade Labna Balls-yoghurt Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This recipe -yoghurt cheese with a creamy yet slightly sour, sharp tang is from Lyndey Milan: The best collection. Many cuisines have a version of labna (or labne) and it’s delicious at any time of the day. Save calories and use it in place of feta in cooking. Read more . Nice for gifts in glass jars Ingredients:
1 litre low fat plain yoghurt (you can use full fat if you prefer) |
1 teaspoon salt |
extra virgin olive oil |
to store |
fresh rosemary sprigs |
1 teaspoon coriander (cilantro) seeds |
2 to 3 red chillies |
Directions:
1. prep times does not includes, draining, chilling, etc etc
2. Mix the yoghurt with salt, stirring well to remove any lumps.
3. Scoop the yoghurt into the centre of a double layer of damp muslin and suspend over a deep bowl for 24 hours to let the whey drip out
4. you may like to scrape the inside of the muslin a couple of times to facilitate draining
5. Remove the resulting ‘cheese’ from the muslin and crumble onto a tray lined with paper towel.
6. Refrigerate until firm and dry to touch.
7. Lightly oil the palms of your hands and roll into 2.5 cm (1 in) in diameter balls.
8. Serve fresh on crusty bread with freshly cracked black pepper or store in a jar covered with extra virgin olive oil, sprigs of rosemary and red chillies to flavour.
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