If you never seem to make a complete homemade meal after work, you can prepare a few delicious and nutritious go-to’s! Labneh for example, is a perfect example. Dress it up with fresh parsley, rip off a big hunk of sourdough bread, and enjoy.
Time From Milk to Cheese: 20 hours and 30 minutes.
Yield: 2 pounds
- Medium sized stockpot
- 5-inch stem thermometer
- Slow cooker or insulated cooler (you can use a yogurt maker)
- Medium sized colander
- 2 square feet cheesecloth
- Medium sized bowl
- 1-quart of whole cow’s, goat’s, or sheep’s milk.
- A quarter teaspoon of lactobacillus-containing culture or2 tablespoons of plain yogurt with live cultures.
How To Make It?
1- Warming the Milk
Heat your milk to 120°F in a warm water bath in the medium-sized stockpot. Stir the milk gently to make it warm evenly.
2- Culturing the Milk
Next, add the dried culture or yogurt and blend it into the milk. Create an environment in your slow cooker with a yogurt setting that keeps the cultured milk mixture at around 90°F to 100°F for 6 to 8 hours.
3- Targeting the Flavor and Texture
Taste your mixture regularly until you’re satisfied with its flavor and remember, the longer the milk ripens, the tangier the yogurt becomes.
4- Setting the Yogurt
In order to slightly thicken the yogurt, refrigerate it for about 2 hours.
5- Draining the Yogurt
Line your medium-sized colander with two layers of cheesecloth and spoon the yogurt into the center. Bring together the corners of the cheesecloth and tie them and hang your yogurt-filled cloth to drain over a big sized bowl in the refrigerator for 10 hours. But if you can’t hang the cheesecloth in your refrigerator, you can keep the cloth in the colander and let it drain into another smaller bowl under.
Your homemade labneh will be ready when the yogurt has reached a thick, cream cheese-like texture and you can keep it in your fridge for up to 7 days.