Yogurt Cheese

My Turkish landlady would make yogurt in the morning and set the bowl in the widow for the entire day. Then the next day, she would make yogurt cheese. It is great on sandwiches and vegetables.-Mike

Yoğurt Peynir (Turkish)
(Lebanese Arabic) اللبنة
/labne/

Makes 1 pint (47 ml)
Store in refrigerator up to 2 weeks

I have a yogurt strainer, but cheesecloth can be used.

1 quart (95 ml) organic plain yogurt, almond-dairy free, or Greek yogurt

1/2 tsp. (2,25 ml) sea salt

1 Tbs. (15 ml) organic lemon juice

To prepare with cheesecloth:

1. Fold the cloth in half and  line a colander.

2. Place over a small bowl.

3. Add the slat and lemon juice to the yogurt and mix.

3. Pour the mixture into the cheesecloth lined bowl.

4. Lift the edges of the cloth up and over the yogurt, twisting the edges together to form a pouch.

5. Rest the pouch of yogurt in the colander and let it set at room temperature to drain.

 (a) The bottom of the colander does not touch the drained liquid.

6. After a few hours, twist the edges of the cloth, put light pressure on the yogurt inside the pouch.

7. Repeat when necessary.

8. After 10-12 hours, check the thickness of the cheese. It should be soft creamy cheese.

 (a) For a thicker cheese and more tart, drain overnight.

To prepare with a cheese strainer:

1. Add everything into the strainer.
2. Place over a bowl.

3. Refrigerate overnight. 

Serve:

• Mix in 1/2 tsp. (2,5 ml) mince garlic
• Form the cheese into a ball or a log* and cover with some organic chopped nuts (*Place the cheese on parchment paper, roll, twist the ends, unroll.)
• Form into small balls and roll each ball once over a different herb (rosemary, parsley, mint, or basil)
• Stuff cannelloni shells.
• Drizzle with fruit jam.
• Serve with crackers.
• A spoonful on a soup
• Sandwich spread
• On warm vegetables

Have a traditional Middle Eastern breakfast or your own snack:

• yogurt cheese
• olives
• fresh mint
• olive oil
• fresh vegetables
• warm pita bread