Prep 3 mins
Cook 24 hrs
This cheese (also labaneh) originates in the Middle Eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our Western palate. Allow up to 48 hours. From 500mls expect about 250gm of cheese. If you won't eat this in a couple of days you will need to preserve it in oil. This can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil.
- 500 ml plain low-fat yogurt (best quality you can find)
- salt (optional)
- olive oil
- mint leaf
- Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.
- Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.
- Place the bowl & sieve into the fridge and leave to drain for up to 48 hours. I like to drain the whey every few hours so I can monitor the progress.
- The cheese is ready when it is not releasing any whey. At this point taste and season with salt, if desired. Shape into a ball/mound.
- Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.
At last! I had this recipe when I lived in Cyprus, and lost it - and now I have it again! I used to make it with sheep's milk yoghurt in Cyprus, but I had to use cow's milk here. Perfect - this worked a treat - mine took about 72 hours to stop dripping whey, but I wanted it really firm. I will now make little cheese balls with it and roll them in chopped mint before putting them in olive oil, as I used to do before. Thanks for this recipe Mischka, made for #21 Aussie/Kiwi recipe swap. FT:-)