Drained Yogurt Food
DRAINED YOGURT
Yogurt can be drained of much of its water content, resulting in a thick, creamy product known in the Middle East as labna (or labne). Drained yogurt is like a moist, fresh, tangy cheese (and is sometimes referred to as yogurt cheese), and makes a great spread or dip. In Turkey and the Middle East there are a number of dips and salad dressings that begin with drained yogurt, to which pureed garlic and chopped fresh herbs are added. It's mixed with chopped cucumbers for salads (coming up in these recipes), even mixed with chopped dried apricots for a sweet and tangy dip.
Provided by Martha Rose Shulman
Time 2h10m
Yield 1 cup
Number Of Ingredients 1
Steps:
- Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer and refrigerate for at least 2 hours and preferably 4 hours or longer. Transfer to a covered container and refrigerate. Serve as a spread, dip, as a topping for rice, or as the base for a salad dressing.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 4 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 17 grams
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- Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)
- To serve, spread labneh in a bowl and top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!
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