Here is little homework to make up for the class we missed yesterday ....
LABNEH /LABNA ..Middle Eastern
A cream cheese made from the solids remaining when natural yoghurt is strained through a clean thin tea towel or muslin .
It s then formed into 3cm balls which are coated with olive oil and paprika .
The labneh balls will keep up to 3 months in oil .
Let's start..........
Place 1 litre of whole milk in a saucepan and bring this slowly to the boil .
Remove from the heat and allow to cool to body temperature , or until you can tolerate to touch the milk .
Stir in 2 tbs of natural whole milk yoghurt into 1/2 a cup of the warm milk , allowing the yoghurt to fully dissolve
Now add this to the rest of the milk mixture and stir well ..do not beat , stir .
Cover this mixture and let stand in a warm room for 24 hours .
Next day (24 hours later ) place a clean , thin tea towel or muslin in a large strainer Season the yoghurt mix with a little salt ( to taste ) and pour into the strainer over a bowl .
Now tie the material at the top to enclose the yoghurt mix , leaving it in the strainer over the bowl .
Now place the bowl with the strainer in the fridge for 12 hours . The longer you leave the mix at this point the firmer the texture ..12 hours should be sufficient..
Now ( 12 hours later ), discard the whey and place the labneh into a bowl , dip your fingers into olive oil and form the labneh into into small balls .
Place the balls into glass jars with sunflower oil and sprinkle with ground paprika OR for a bit of added excitement add dried chilli flakes to the oil.
Alternatively just place the prepared labneh onto a serving plate sprinkle with Middle Eastern herb mix ( supermarket spice aisle ) or Zaatar and drizzle with sunflower oil .
Serve with Turkish bread .
Enjoy .
LABNEH /LABNA ..Middle Eastern
A cream cheese made from the solids remaining when natural yoghurt is strained through a clean thin tea towel or muslin .
It s then formed into 3cm balls which are coated with olive oil and paprika .
The labneh balls will keep up to 3 months in oil .
Let's start..........
Place 1 litre of whole milk in a saucepan and bring this slowly to the boil .
Remove from the heat and allow to cool to body temperature , or until you can tolerate to touch the milk .
Stir in 2 tbs of natural whole milk yoghurt into 1/2 a cup of the warm milk , allowing the yoghurt to fully dissolve
Now add this to the rest of the milk mixture and stir well ..do not beat , stir .
Cover this mixture and let stand in a warm room for 24 hours .
Next day (24 hours later ) place a clean , thin tea towel or muslin in a large strainer Season the yoghurt mix with a little salt ( to taste ) and pour into the strainer over a bowl .
Now tie the material at the top to enclose the yoghurt mix , leaving it in the strainer over the bowl .
Now place the bowl with the strainer in the fridge for 12 hours . The longer you leave the mix at this point the firmer the texture ..12 hours should be sufficient..
Now ( 12 hours later ), discard the whey and place the labneh into a bowl , dip your fingers into olive oil and form the labneh into into small balls .
Place the balls into glass jars with sunflower oil and sprinkle with ground paprika OR for a bit of added excitement add dried chilli flakes to the oil.
Alternatively just place the prepared labneh onto a serving plate sprinkle with Middle Eastern herb mix ( supermarket spice aisle ) or Zaatar and drizzle with sunflower oil .
Serve with Turkish bread .
Enjoy .
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