Labneh Wa Zaatar Spiced Yogurt Cheese Food

LABNEH WA ZA'ATAR (SPICED YOGURT CHEESE)

Steps:

• Pour 2 cups of yogurt into a white flour sack towel or a few layers of cheese cloth, and squeeze out the whey until you cannot squeeze out any more.
• Place in a strainer over a bowl and refrigerate for about 24 hours squeezing out the whey every six hours or so until it forms a ball and is the consistency of cream cheese.
• Toast the sesame seeds in a small frying pan just until they turn golden; remove from heat.
• Mix together the za'atar spices and toasted sesame seeds in a shallow bowl.
• Divide the cheese into 3 sections and roll each into a ball.
• Roll cheese balls one by one in the spices.
• Drizzle with olive oil and garnish with fresh mint. Enjoy!

YOGURT CHEESE (LABNEH)

Steps:

• In a large bowl stir the salt into the yoghurt.
• Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
• Pull corners up and tie tightly.
• Suspend from a stationary object over a bowl (to catch liquid).
• Let this hang overnight or about 12 hours.
• When well drained it will be the consistency of cottage cheese.
• Remove from the cloth.
• Store covered in the refrigerator until needed.
• You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
• Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
• To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
• Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
• Chill until firm.
• This will take several hours.
• After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
• Seal the jar and store at room temperature.
• The labneh will keep this way for several months but you will have eaten them all up long before that!
• Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.

LEBANESE YOGURT CHEESE WITH ZA'ATAR AND OLIVES

Steps:

• Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours.
• Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.

LABNEH WA ZA'ATAR (SPICED YOGURT CHEESE)

Steps:

• Pour 2 cups of yogurt into a white flour sack towel or a few layers of cheese cloth, and squeeze out the whey until you cannot squeeze out any more.
• Place in a strainer over a bowl and refrigerate for about 24 hours squeezing out the whey every six hours or so until it forms a ball and is the consistency of cream cheese.
• Toast the sesame seeds in a small frying pan just until they turn golden; remove from heat.
• Mix together the za'atar spices and toasted sesame seeds in a shallow bowl.
• Divide the cheese into 3 sections and roll each into a ball.
• Roll cheese balls one by one in the spices.
• Drizzle with olive oil and garnish with fresh mint. Enjoy!

BRITISH YOGURT CHEESE

Steps:

• Put a piece of cloth or coffee filter in a sieve.
• Mix the yogurt with cream and salt and pour it in the cloth. Drain for 12 hours, throw away the fluid.
• Form balls of the drained yogurt, and put them uncovered in the fridge for 24 hours.
• Roll them in the oregano and basil (or other herbs) and put them in the fridge for another 24 hours.
• Stack them in a glass jar and cover with olive oil.
• Keep in the fridge. Enjoy!

YOGURT CHEESE - LEMON

Steps:

• Combine everything in a small bowl.
• Refrigerate at least 3-hours.
• Serve with fresh fruit or on any dessert calling for sweetened whipped cream as a topping. Or eat it by itself in a little bowl.

YOGURT CHEESE

Steps:

• Line a sieve with a coffee filter or cheesecloth.
• Suspend the sieve over a deep bowl.
• Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
• When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
• Discard the liquid in the bowl and refrigerate the yogurt cheese.
• Use within 1 week, discarding any accumulated liquid before using.