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Labneh - Yogurt Cheese

Printed From: Foods of the World Forum
Category: Asia
Forum Name: The Middle East
Forum Discription: From Turkey and the Arabic Peninsula to Pakistan and the far corners of Alexander's Empire.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3069
Printed Date: 18 January 2022 at 19:12


Topic: Labneh - Yogurt Cheese
Posted By: Margi Cintrano
Subject: Labneh - Yogurt Cheese
Date Posted: 05 January 2013 at 09:46
When my younger daughter was in Port of Call Caesarea for pleasure, Tel Aviv, Haifa & Jerusalem on business; she had this tangy, fresh yogurt cheese, known as Labneh which vies for attention as an Israeli platter of Meze, with hummus, olives, sesame seeds, spices and tahini.
 
Here is the recipe ...
 
Cheese cloth required
4 cups Full Fat Plain Yogurt or Greek Yogurt Plain ( the Chef stated: no fat free or light Yogurt )
1 tsp. sesame seeds
1/2 tsp. salt
1/4 tsp. rosemary or summer savory
1/8 tsp. cayenne or smoked paprika ( pimentón )
1/8 tsp. cumin
2 tblsps. Evoo
Toasted Pita to accompany
Assorted Olives to accompany
 
1) set strainer over a very large glass bowl
2) line strainer with 4 layers of cheesecloth
3) allow four inches to extend over the sides of strainer
4) spoon yogurt into strainer
5) gather the cheesecloth together and fold over the yogurt
6) refrigerate overnight ( liquid will drain out and yogurt shall thicken; fat free or light does NOT thicken )
7) combine the sesame seeds, salt and all spices in a small glass bowl
8) open cheesecloth at top only
9) using a rubber or wooden spatula, transfer strained drained yogurt
10)  drizzle Evoo over the drained yogurt
11) place in earthenware and surround the dip with pita and olives
 
Enjoy,
Margi.
 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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