The Daring Cooks #23 Yogurt cheese (labneh)...

Sawsan from chef in disguise was our March 2013 Daring Cooks hostess! Sawsan challenges us to make our own homemade cheeses! She gave us a variety of choices to make, all of them easily accomplished and delicious!
We used Greek yogurt to make the cheese and it turned out very creamy and rich, just beautiful and very delicious! It's so simple to make and quick to make. I've never heard of yogurt cheese before so it was nice to learn about it and it's definitely something that we will make over and over again!
This month I didn't attempt any other cheese recipes provided, as we already make our own ricotta and Polish style cottage cheese. Also - it was my 30th birthday 2 days ago so I was really cut for time. ;)

How to make it...
Ingredients:- 1 kg Yogurt (Greek, regular or fat free)
- 1 teaspoon salt

Place a piece of doubled cheesecloth or soft cotton fabric (preferably un-dyed and clean) in the colander and place the colander over a deep bowl
Stir the salt into the yogurt then spoon the yogurt in the center of a piece of the cheesecloth
Leave to drain for 3-4 hours. (If the weather is hot allow it to drain in the fridge).
Check on the labneh's consistency and if you like it to be thicker cover it with the cheese cloth and place a weight on top of it then allow it to drain for more time.
If you are tight on time you can pull the corners of the cheese cloth up and tie them tightly and then suspend from a stationary object over a bowl (to collect the whey, we got exactly 400 ml of it).
Let this hang overnight, when well drained it will be the consistency of cottage cheese.
Remove from the cloth and store covered in the refrigerator until needed.

To make Yoghurt Cheese Balls (Labneh korat)
Labneh balls also make for a wonderful appetizer if you make them small enough. You can serve them plain or rolled in zaatar, sesame seeds, parsley, sumac, or pepper.You can even serve a platter of labneh balls rolled in different toppings, they make for a very pretty and tasty appetizer. You can also add them to salads if you feel like adding a refreshing new twist to your regular salad.
To make Yoghurt Cheese Balls (Labneh korat). Drain the labneh for 5-6 hours up to overnight
Take about one tablespoon at a time and roll it into smooth, round balls and place in a sterile, air tight jar, cover with olive oil.
Seal the jar and store at room temperature (if you live in an area that has hot weather it would be better to store it in the fridge)


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