Yogurt Cheese (Labna/Labnah/Labneh)
There is something exciting about making your own anything, let alone cheese, which is something usually associated with complicated maturation and temperature control. Here is a simple recipe to make your own yogurt-based cheese; serve these balls as an appetizer accompanied by white wine or use it as a spread for toast in the morning or as the base for a yummy sandwich.
1 tbsp salt
4 cups "greek" yogurt
olive oil anough to cover cheese
Herbs of your choice: e.g. coriander seeds, chilli, laurel, rosemary
1. Stir the salt into the yogurt, pour into a wet cheesecloth bag, tie off the opening, and hang for 24 hours.
*Put a clean container under the bag to collect the whey, which can be used in cooking or for drinking – it has great nutritive value.
*The longer you leave it hanging the drier it will be.
2. Remove the labna from the bag, roll it into small balls or leave it whole, and put in a jar.
3. Cover with olive oil, and aromatixe with herbs and spices of your choice.