Wednesday, February 17, 2010

Labneh, strained yoghurt cheese

Take one kg of Greek Yoghurt, add 1.5t salt and 2 cloves of garlic, crushed. Put into some muslin and suspend over a jug. Pop in the fridge. Let drain for 24-48hrs. You are left with a cream cheese like substance. Roll into walnut sized balls and roll them in fresh chopped herbs or paprika. Lower gently into a jar, fill with oil. Will keep in the fridge for several weeks or longer. Great on crackers, with tomatoes, as part of a platter or more....

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