Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Fermented (Kyle Books, 2015) includes chapters covering fruit and vegetables, milk, pulses, baking, and drinks that will introduce you to unique new flavors.
You can purchase this book from the MOTHER EARTH NEWS store: Fermented.
Labneh is a staple of the Middle East, where it is widely made. It’s a dripped yogurt, made by suspending yogurt in a cheesecloth bag to allow the whey to drip out and leave a thick and creamy yogurt, which is called labneh. This version can be enjoyed on its own or with a selection of mezze appetizers, and it is often eaten for breakfast with raw vegetables and flatbreads. It is salted for use in savory dishes.
• 1 x 2 lb tub of organic wholemilk, Greek or Homemade Whole Milk Yogurt
• 1 tablespoon sea salt
• Clean cheesecloth and some string
1. Place the yogurt in a mixing bowl and beat in the salt.
2. Set a sieve over a large mixing bowl. Drape a large cheesecloth over the surface, so that the base of the sieve is fully lined and the sides of the
cheesecloth hang down over the sides of the bowl.
3. Spoon the yogurt into the center of the cheesecloth, gather up the sides, and tie them tightly with string just above the yogurt. Leave the lengths of string long to tie it up.
4. Suspend the cheesecloth bag over the mixing bowl by tying it in a position where it can hang and the whey can drip into the bowl. I do this at home by tying the cheesecloth bag onto a cupboard handle over the countertop.
5. Some people like to tie it to a faucet and sit the bowl in the sink below.
6. Set aside in a cool place overnight, during which time the whey will drip through the cheesecloth.
7. The contents of the cheesecloth bag is your labneh. In the morning, pour the labneh into a clean earthenware or glass bowl, cover with plastic wrap, and set aside in the fridge until needed. (It is helpful to weigh how much labneh you have made at this point so that you can make up any recipes accordingly.)
8. The labneh will keep well in the fridge for up to 3 days.
Recipe reprinted with permission from Fermented by Charlotte Pike and published by Kyle Books, 2015.