Arrange a double layer of cheesecloth in a strainer (or,
alternatively, line a strainer with coffee filters). Spoon yogurt into
strainer, and place strainer over a bowl so that it rests a few inches above
the bottom of the bowl. Lightly cover
strainer with plastic wrap. Refrigerate 12-24
hours. After 12 hours, the yogurt
mixture will have thickened into standard labneh; after 24 hours, it will have
thickened further, into extra-stiff labneh.
Remove strainer from bowl; discard whey. Spoon labneh into a
bowl and store in refrigerator for up to 1 week.
Makes 1 1/4 cups.
From Cooking Light
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