Guest guest Posted January 7, 2008 Report Share Posted January 7, 2008 I've been making homemade yogurt for quite some time now. This weekend, I made labneh (a yogurt cheese). To start making labneh, you mix 1 tsp of good salt (I use himalayan salt) with one quart of yogurt (if using a fine grind salt, you'll probably want to use less). Before I proceeded to the next step, I tasted the yogurt/salt mixture. I discovered that I like it FAR better than any fruit-flavored yogurt I've ever made. I think I'll be eating my yogurt salted more than sweetened from now on. For those interested, to make the labneh, take the yogurt/salt mixture and drain the whey from it for 24 hours. The resultant " cheese " can be mixed with herbs or seasonings for virtually any flavor you want. Drizzle with some olive oil. It is traditionally served with pieces of pita bread, but any kind of bread or cracker would work. I'd made some rye bread that went perfectly with the labneh. Terri -- Got No Time? Shop Online for Great Gift Ideas! http://mail.shopping.com/?linkin_id=8033174 Quote Link to comment Share on other sites More sharing options...
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