Adventures in Cheesmaking

This all started out as a curiosity. Like most stuff we eat there is a rich history behind it. Centuries of experimentation. Cheese is just another example.

From the horse back tribes of the Asian Steppes to the Silk Road camel caravans to Romans Legions to European Monks to today, milk was a great source of nutrition but spoiled quickly and was heavy to transport.

The answer was cheese.

Sunday, July 24, 2011

Labneh, Greek Styled or Strained Yogurt

Like many good end results, this started out as a mistake. We made a batch of yogurt but could not get back and left it culture for over 6 hours. The result, thick creamy curds, a good tart taste and whey separating.

Yogurt Curds placed in cheescloth
The answer - pour it into a colander lined with cheesecloth, wrap it into a bundle and let it drain for about an hour.

 The result - wonderful creamy Labneh or Greek Styled Yogurt. These thick strained yogurts have been a staple of  the Mediterranean, Middle East and South Asia. Its great in cooking or raw and chilled.

We made this with non fat skimmed milk with 1/2 cup skimmed milk powder per liter of milk. The resultant yogurt is thick and creamy with a solid tart tang.
After a night in the fridge some
 clear whey is still present  -
no problem, just leave it
mix it in or poor it off

For a treat, added some fresh local Tupelo Honey

No comments:

Post a Comment