I made my own cheese the other day. That sounds 10 times more impressive than it actually was as I have discovered the easiest way to make cheese. Ok to be fair, it isn’t so much a cheese as a strained yoghurt. But, it is amazing and rivals any of the expensive goats cheeses you see in the shops.
Labneh is a Middle Eastern yoghurt cheese and is often rolled into balls and soaked in olive oil and/or covered in beautiful spices. As it is essentially made from yoghurt, it therefore has all the health and pro-biotic benefits of yoghurt, making it not only taste amazing, but great for your digestive system as well.
Making cheese yourself not only gives you a lovely feeling of accomplishment but also allows you to understand what is exactly in this product that you may consume on a regular basis (or if you are anything like me consume on a daily/hourly basis). Use as an impressive dip, in salads, as topping on a savoury tart or mixed into an omelette.
(Preparation time: 5 minutes, leaving time: 36 hours)
500ml sheeps yoghurt
1 tsp salt
3 tbs olive oil
5 sprigs of lemon thyme
Place the yoghurt and salt into a bowl and stir well. Line a sieve with a muslin cloth (or if you don’t have a muslin cloth, any clean piece of fabric will do) and put the yoghurt into the cloth, folding it up over the yoghurt. Set the sieve on a bowl for the excess liquid to drip through and place in a fridge for 36 hours. To help the draining of the yoghurt process, squeeze the cloth around the yoghurt every 2 hours or so to remove the excess liquid. Once you have achieved a firmer cheese like substance you can proudly say you have made labneh. To serve, use two spoons and scoop out ball like pieces. Place in a flat dish and cover with olive oil and thyme. Should last one and half weeks in the fridge. Enjoy!