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Labna--Yogurt Cream Cheese Recipe | |
Potpourri | |
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Ingredients:
plain yogurt1/2-1 tsp. salt, per pint of yogurt cheesecloth
Directions:
Salt yogurt according to taste (I use sea salt, so I use less). Drain the yogurt in a colander lined with a damp cheesecloth. Pick up the ends of cheesecloth and tie together so that the yogurt is enclosed and suspend over the sink or a bowl overnight. The whey will drain away, leaving a soft, creamy white curd cheese. Traditionally, this is shaped into little balls and stored in olive oil in a jar. I like to make Boursin, which is a combination of herbs and garlic and cracked black pepper blended into the labna. Either way, this is great on bagels or as a dip. You can use lowfat or nonfat yogurt as well as the "good stuff"! If you want the recipe for the Boursin, e-mail me and let me know...I'll be glad to dig it up for you! | |