 |
Prep Time: 3 Minutes Cook Time: 1440 Minutes |
Ready In: 1443 Minutes Servings: 5 |
|
This cheese (also labaneh) originates in the Middle Eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our Western palate. Allow up to 48 hours. From 500mls expect about 250gm of cheese. If you won't eat this in a couple of days you will need to preserve it in oil. This can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil. Ingredients:
500 ml plain low-fat yogurt (best quality you can find) |
salt (optional) |
olive oil |
mint leaf |
Directions:
1. Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.
2. Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.
3. Place the bowl & sieve into the fridge and leave to drain for up to 48 hours. I like to drain the whey every few hours so I can monitor the progress.
4. The cheese is ready when it is not releasing any whey. At this point taste and season with salt, if desired. Shape into a ball/mound.
5. Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.
|
|