Name: Labneh
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 3 quarts whole milk; 1 cup plain yoghurt; 1/2 teaspoon salt; 1/2 cup extra virgin olive oil; Zaatar; ⅓ cup pistachios ((or 2 tablespoons dried rose petals)); Cheesecloth; Kitchen string

Cheesecloth

Wooden spoon

Colander

Bowl

Boil the milk for 5 minutes over low heat.

Remove from heat and wait until warmed to 110 F (45˚C)

Mix the plain yoghurt with 5 tablespoons of warm milk.

Then add the yoghurt to the remaining milk.

Wrap well in a blanket or clean kitchen towel and place the mixture in a warm place.

At the end of the 8 hours, refrigerate the preparation for 2 hours.

Rinse the cheesecloth under hot water. Wring it and spread it on a large plate.

Pour the yogurt mixture in the middle of the cheesecloth. Close with a knot or string.

Hang on to a wooden spoon or place in a colander with very fine holes.

Place the colander or the wooden spoon over a large salad bowl without touching the bottom and place in the refrigerator for at least 6 hours.

After 12 hours, the cheese will be firmer. After 24 hours, it will be very firm.

Transfer the labneh to a bowl and drizzle olive oil on top.

Sprinkle with a little zaatar, pistachios or some dried rose petals and enjoy with pita bread.

Labneh

Utensils needed:

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