Re yogurt cheese

pam.delilah, Sep 22, 11:35pm
I am a fan of notquitenigella and this arrived,in my inbox, this morning

Labne (Yogurt Cheese) balls

• 1kg natural yogurt
• 1 tablespoon salt
• Spice mix
• Fresh herbs

Mix salt with the natural yogurt.
Line a sieve with two layers of cheesecloth (or strong paper towels or clean Chux cloths).
Place sieve over a large bowl and drain for 2 days. I found that I had to empty the whey after a few hours as there was a lot of whey within the first 2-3 hours.
In two days, chop up herbs finely and place on a plate. On another plate, place some of your favourite spice mix.
3. Roll the drained yogurt into balls and then roll in herbs or spices. Place in a clean glass jar with olive oil.
Marvel at your cheese making skills just quietly

http://www.notquitenigella.com/2010/09/23/weekend-project-home-made-labne-yogurt-cheese/

red-fmb, Sep 22, 11:39pm
I put grated garlic in mine and use it as a spread on water crackers.
It doesnt even make it to the rolled balls in oil stage....

courtney2004, Sep 23, 12:02am
yea i like this type of cheese we mix the herbs into it! however agree does not make it into the oil!!!! we put it in lettuce salads.

marsnvenus, Sep 23, 12:14am
Is it a bit like quark?

red-fmb, Sep 23, 4:12am
way nicer than quark.....
try it...you wont be disappointed

mistrycelebrity, Sep 23, 10:44am
do you leave it for two days at room temperature? or in the fridge?

mistrycelebrity, Sep 23, 10:47am
nevermind - just read the link.it says in the fridge.

martine5, Apr 13, 8:49am
I've had it before with sumac on it- nice.