Marinated Labneh (Yoghurt Cheese)
There is nothing quite as magical as creating your own cheese. Labneh, a Middle Eastern yoghurt cheese, is going to be very easy to make using the Pot Set Yoghurt, given it is already dense with very little whey. Roll the cheese into balls, toss them in dukkah – or marinate them for a day or so in flavoured oil – and you will be in antipasto heaven. (And so will your guests.) Or use it the same way as you would any other cream cheese.
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- 1 Batch Pot Set Yoghurt or 1 kg commercial Greek yoghurt
- Muslin cloth
- 2 cloves garlic, peeled
- A few pink salt flakes BUY
- A few dried chilli flakes
- A few coloured peppercorns
- Extra Virgin Olive Oil (EVOO) as needed BUY
- Handfuls of fresh herbs of choice
- 2-3 bay leaves
- 30 Grams lemon juice
Place the yoghurt into a clean and dry muslin cloth. Twist the top so the yoghurt is pushed into a tight ball.Secure with an elastic band and hang it over a sink or jug if you wish to retain the whey. For best results you should allow approximately 12 hours for this process.
Place the garlic, chilli and peppercorns into a frypan with a good slosh of extra virgin olive oil and heat on a low heat for around 5 minutes. Add the fresh herbs and bay leaves and allow the oil to infuse until completely cooled.
Add the lemon juice and stir to combine
With damp hands, roll the labneh into small bite-size balls.
Place into a sterlised jar or dish and cover with the flavoured oil including all of the additions. Add extra fresh herbs at this point if desired.
Keep refrigerated for several days before serving.
Alternatively roll the balls in the Hazelnut Dukkah, without marinating at all.
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