LABNEH
Provided by Yotam Ottolenghi
Categories Condiment/Spread Dairy Appetizer Vegetarian Rosh Hashanah/Yom Kippur Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 pint / 600 ml
Number Of Ingredients 5
Steps:
- 1. Line a large bowl with a piece of cheesecloth or other fine cloth. In another bowl, mix the yogurt and salt well. Transfer the yogurt to the cheesecloth, pick up the edges of the cloth, and tie them together well to form a bundle. hang this over your sink or over a large bowl and leave for 48 hours. By this time the yogurt will have lost most of its liquid and be ready to use as a spread.
- 2. To go the whole hog, leave it hanging for a day longer. Remove the cheese from the cloth and place in a sealed container in the fridge. Once it is thoroughly chilled, preferably after 24 hours hours, roll the cheese into balls, somewhere between the size of an olive and a walnut.
- 3. Take a sterilized jar about 2 1/2 cups / 600 ml in capacity. Pour some of the oil inside and gently lay the balls in the oil. Add some more oil and continue with the balls until all the cheese is in the jar and immersed in oil. Seal the jar and keep until needed.
- 4. Before serving, scatter the mint and pepper on a flat plate and roll the balls in it.
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MdFardin Ahmad
[email protected]This recipe is a great way to use up leftover yogurt.
BowserstunerTM
[email protected]I'm allergic to dairy, so I made this recipe with almond yogurt. It turned out great!
Waasac Ibraahim
[email protected]I had a hard time finding cheesecloth, so I used a coffee filter instead. It worked just fine.
Terry Odhiambo
[email protected]I was a bit disappointed with the results of this recipe. The labneh was too thick and sour for my taste.
Asrafuzzaman Nabil
[email protected]I've made this recipe several times now, and it's always a hit. I love the versatility of labneh. It's great as a spread, a dip, or even a topping for grilled meats.
Jubayel Khan
[email protected]This is my new favorite way to make labneh. It's so easy and convenient, and the results are always perfect.
Suma Sonjoy
[email protected]The labneh was delicious! I used a combination of whole milk and low-fat yogurt, and it turned out perfectly. I love the tangy flavor and the creamy texture.
Majharul Islam
[email protected]I was a bit skeptical about making labneh at home, but this recipe made it so easy. The instructions were clear and concise, and the results were amazing. I'll definitely be making this again.
Noluthando Swanepoel
[email protected]I love how easy this recipe is to make. I just let the yogurt strain overnight in the fridge, and it's ready to go in the morning. It's the perfect make-ahead breakfast or snack.
Natia Tchkoidze
[email protected]This recipe is a keeper! The labneh turned out perfectly smooth and creamy, with a tangy flavor that was out of this world. I served it with pita bread, cucumbers, and tomatoes, and it was a huge hit with my family.