Yogurt = cheese. No, really!

What happens when you ask your husband to by you plain yogurt to go with your muesli and instead of coming back with the 500ml bottle you were expecting he presents you with a 3L bottle instead?

You ask FB for recipes to use up the yogurt, that’s what.

You also get some great options.

  • Fruit yogurt smoothies
  • Frozen berry yogurt drops
  • Yogurt chocolate chip muffins
  • Tsatsiki
  • Yogurt pancakes (which I made last night and were delish)
  • And a half dozen suggestions to make Labneh cheese

After doing a bit of research and buying a brand new pair of knee high stockings I set about making cheese. It was really really easy and I will definitely be making more of it!

Look closely, you can see the liquid draining out the stocking

 

Cream cheese!

 

Labneh balls rolled in sweet chili mix, rosemary & garlic mix and a few plain ones for the kids.

 

Labneh Cheese
A simple and delicious Lebanese style cream cheese
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Ingredients
  1. 1 cup full cream (or high fat percentage) plain yogurt
  2. pinch of course salt
  3. cheesecloth (or a pair of new knee high stockings - I used 20 denier)
  4. a colander or large sieve
  5. a bowl big enough to fit the colander/seive
Instructions
  1. Place your colander into your bowl and then your cheesecloth over your colander.
  2. If you are using stockings, double them up and get someone to hold them open for you.
  3. Mix your salt and yogurt together.
  4. Spoon or pour your yogurt into the cheesecloth/stockings.
  5. Tie the top of the cloth/stockings closed at the top, squeezing the yogurt towards the bottom as you go.
  6. Now you can either leave the cloth/stockings in the colander as is or you can hang them above the colander and let gravity help (I hung mine from the kitchen tap).
  7. Leave your yogurt to drain for at least 24hrs, the longer you leave it the firmer the cheese will be.
  8. You can leave it out on the counter (in winter) or in the fridge if its too warm.
  9. When you are ready to unveil your cheese, give it one last squeeze to remove any residual liquid and then, over a plate, unwrap the newly formed cheese.
There are a few options once your cheese is ready
  1. You can place it in an airtight container in the fridge and use it as a plain cream cheese spread.
  2. You can roll the cheese into small balls and then roll the balls into various herb and spice mixes before placing in an airtight container in the fridge.
  3. You can roll the cheese into small balls and then place them in a glass jar with a well sealing lid. Top the balls of cheese with a high quality olive oil to preserve them. You can also add various herbs and spices to the oil to infuse the cheese with flavour.
Other options
  1. You can also add your herbs and spices to the yogurt before draining if you like which will give you a flavoured cream cheese when you are done.
Adapted from various recipes on the web
Adapted from various recipes on the web
A Bit of This A Bit of That http://gnatj.com/

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