Making Labneh Cheese

I am really enjoying my homemade cheese and learning how to make it.  I found this great website that starts you out making yogurt and then on to easy cheese all the through to the much more difficult cheeses to make: http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm.  Today I tried my hand at making labneh.  Very easy and very delicious!  It is apparently a Middle Eastern cheese that you serve with olive oil, mint and olives on pita chips.

The first step is to make a batch of yogurt as shown here: http://nepermhome.wordpress.com/2013/04/01/making-yogurt-in-a-dehydrator/

Strain the yogurt through a cheese cloth to remove the whey.  (The whey can be saved and used to make bread as shown here:  http://nepermhome.wordpress.com/2013/04/13/bread-recipe-with-whey/

Stir the yogurt until is is good and smooth.  Then add 1 tsp of salt and stir well.  (If you are using my yogurt recipe for this just use the whole batch, if not it is about 1 quart of yogurt).

Put a cheese cloth into a bowl and pour the salted yogurt on top of the cheese cloth.  Take the four corners of the cheese cloth and bring them together and tie a knot to suspend it by.  Suspend the cloth over the bowl to drain the remaining whey.  Let it hang here for 24 hours.

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And here is the finished labneh, ready to eat!

DSC_0668Enjoy your cheese!

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