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May 15, 2017 • Comments (0)
Homemade labneh (yogurt cheese)- so delicious and easy! Depending on the texture you’re going for-and the type of yogurt you...

Homemade labneh (yogurt cheese)- so delicious and easy! Depending on the texture you’re going for-and the type of yogurt you start with-will determine how long you strain the yogurt. I recommend using butter muslin to strain since it’s a tighter weave than regular cheese cloth- and you’ll need to use a double layer (used dry). Place the yogurt (first mixed with some salt-1/2 teaspoon per each 2 cups yogurt) into the muslin and tie it at the top with twine (plain yogurt-either full fat or 2 percent- the latter is my preference). Hang either at a cool room temp or in the fridge. If using a thick Greek (I do) yogurt, you will only need to strain for 1 1/2 to 2 hours- if a thinner yogurt is used, it could take quite a bit longer and if you want a thicker, kind of crumbly (Cherve-like) cheese- you’ll strain for 24 hours in the refrigerator. After straining, store the labneh in the fridge to use as a spread for crackers, garlic toast, etc- it’s good for 10 days- but it won’t last that long. If you happen to over-strain, whisk in a little water to adjust consistency. (Rinse the muslin well and then boil for 1-2 minutes- squeeze dry and run through the dryer- Can be used over and over, if maintained well. Store, once dry, in a plastic bag. #whenthisnanacooks #cookandbakefromscratch

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