Monday, 19 October 2015

Turning Yoghurt into Labneh

If you're a fan of this blog, you'll know I love cooking courses. I'll take any chance I can get to spend a bit of time learning more skills. A few weeks ago my sister Arielle and I went on a Cornersmith Fermenting course and tried their AMAZING fermented lemonade. I promptly went home and declared I wanted to make sure. When I sat myself down and checked out the recipe, I quickly discovered that it had whey in it. Where does a normal person get whey from??? I'm talking the whey that comes from milk of course, not the powered protein form of whey. And then it dawned on some yoghurt to make some labneh to get some whey to make some lemonade. Talk about the long way around...

So over the weekend I made the Cornersmith labneh recipe and I was shocked at how simple it was. Given how much I love labneh, I can't believe I haven't done this earlier!

1kg natural yoghurt
1 tsp salt
Some cheesecloth (it's pretty easy to find)

Mix the salt into your yoghurt. Line a big colander with the cheesecloth and put it over a larger bowl. Top the yoghurt mixture into the cheesecloth, and fold the corners of the cheesecloth over the yoghurt.

Place a plate on the cheesecloth to add a bit of pressure, and put it in the fridge for 24hrs. The whey will drain out of the yoghurt into the bowl, so you'll need to tip it out every few hours. If you're like me and want to make lemonade from the whey, collect it in a container in the fridge.

How do I eat labneh? On bread or crackers. Or instead of yoghurts in soup or with lamb. Anything really!

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