- 1 quart milk
- 1 tbsp plain yogurt containing live cultures (store-bought or saved from your last batch)
- Slowly heat the milk to 180 degrees.
- Let it cool to 110 degrees, then add the starter yogurt and mix well.
- Keep covered at about 110 degrees for 8 to 12 hours. Letting it sit at this temperature longer results in a thicker, tangier yogurt. (Inexpensive, electric yogurt makers are designed to keep the temperature constant, but you can use an insulated thermos or cooler to do the same thing.)
- At this point, you should have perfectly delicious plain, tangy yogurt!
- To turn your yogurt into delicious cheese, all you do is strain the whey out of it. Line a colander with cheesecloth and let it drain at room temperature for 12 to 24 hours, or until it reaches desired thickness.
- Now simply add whatever flavorings you like. Here are a couple simple ideas: toasted nuts, chopped fruit and honey for a sweet treat; or roasted seeds and sautéed garlic, herbs and peppers for a savory cheese. Rely on whatever is fresh and in season. Make even more homemade cheeses in the kitchen. Read Easy Cheesy: 4 Super-Simple Cheese Making Recipes.
Learn how to make labneh with this tangy labneh recipe. Traditionally a Middle Eastern dish, labneh has come to be quite popular by another name: Greek yogurt. Our labneh recipe is slightly different than the popular Greek yogurt. In order to make this dish more of a cheese and less of a yogurt we strain the whey out of it. This cheese can then be paired with whatever flavoring you desire, such as honey, fruit or nuts. Read this recipe and start making labneh today!