Joined: 30 Jul 2003
Posts: 429
Location: North Canterbury - New Zealand
Posted: Tue Feb 17, 2004 10:19 am
Post subject:
Labneh (Overnight yoghurt cheese ) is the simplest of cheeses and is made regularly around Arab Countries in the Middle East. It is often served for breakfast.
1 kilo of thick unsweetened plain yoghurt (I use Greek yoghurt)
salt to taste
Spoon a kilo of yoghurt into a clean, muslin square, cheesecloth or tea-towel. Tie the four corners together and suspend the bundle from a wooden spoon over a deep bowl. Put it in the refrigerator and allow it to drain overnight or for 12 hours until thick and mouldable.
The next day, add salt to taste and serve as desired.
Some ideas for serving are...
adding a teaspoon of tapenade or swirl in a spoonful of harissa, pesto or other fresh herb purees such as oregano, dill or coriander.
Marinate in soy sauce, ginger and garlic, or olive oil and chopped herbs, sundried tomatoes and garlic.
Roll balls of the Labneh into dukkah, or other spice/nut mixtures, or just plain finely chopped toasted nuts or seeds, such as pistachios, almonds and sesame seeds.
Sweet versions can be made with adding a splash of rosewater, orange-blossom water, maple syrup, honey and even marmalades and jam.
Serve Savoury Labneh as an accompaniment to spicy soups and braises, grilled poultry and meats, and traditional Middle Eastern favourites such as stuffed vine leaves and cabbage rolls.
Serve Sweet Labneh with fresh grilled breads, french toast or pancakes and fruit / berry compotes.
) is the simplest of cheeses and is made regularly around Arab Countries in the Middle East. It is often served for breakfast. 
from a wooden spoon over a deep bowl. Put it in the refrigerator and allow it to drain overnight or for 12 hours until thick and mouldable.
Cheers Bron