Qualey Farm

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Labneh *Yogurt Cheese*

Posted by Janelle Qualey on June 5, 2012 at 10:55 PM Comments comments (0)


1 Quart Yogurt

1 tsp Salt


Sterile Handkerchief

Stainless Steel Bowl




Lebneh is yoghurt which has been strained in a cloth, paper bag or filter to remove the whey, giving it a consistency between yogurt and cheese, while preserving yogurt's distinctive sour taste.

Stir up a quart of yogurt to a smooth consistency in bowl


Add one teaspoon of salt


Whisk to mix thoroughly


Place a sterile handkerchief in a strainer suspended over a medium sized bowl (larger than a quart), pour in salted yogurt


Lift the four corners of the cloth to make a "sling" and suspend over the bowl to catch the whey which drips through. (I used a strong rubber band looped around the four corners and over a faucet to suspend the cloth.)


Suspend over the bowl to catch the whey which drains off.  I suspended it in the refrigerator to ensure freshness.


After about 24 hours, the whey has been drained off, remove and open up the cloth.


Form into a nice ball and store in the refrigerator


There are many ways to serve this cheese and you can find a lot of recipes on the internet.  In the photo above I left it plain and used it like a cream cheese on crackers.

Fruit Kabobs

Posted by Janelle Qualey on May 14, 2012 at 12:20 AM Comments comments (0)

The kids and I had so much fun making these fruit kabobs.  We were trying to make a rainbow out of it, the only thing we didn't have was purple grapes to go after the blueberries.  This went great with our Mother's Day breakfast.

Strawberries, Oranges, Pineapple, Kiwi, Blueberries, Purple Grapes

Raw Goat Milk Yogurt Recipe

Posted by Janelle Qualey on August 13, 2011 at 6:55 PM Comments comments (1)

Raw Goat Milk Yogurt

My first batch of goat milk yogurt and it turned out wonderful!  I used raw milk that was very fresh, milk from that morning in fact.  Once I was finished I put a little raw honey, a few drops of pure vanilla and some freshly picked wild blackberries.


What You'll Need

  • Excalibur Dehydrator (or whatever method you'll use for keeping the milk at temp., you can look online for a few different methods)
  • 8 Cups Fresh Raw Goat's Milk
  • 1/16 tsp. Yogurt Culture- I use #ABY-2C From Dairy Connection - If you're using a yogurt with live culture from the store or from a previous batch I'd use 1/2 cup for this recipe


  • Heat goat milk to 110-115 Degrees, add culture and shake well
  • Put in incubating jars and place in incubator set at 115 degrees for 7-8 hours
  • NOTE: Home made yogurt isn't as thick as the yogurt you buy in stores, they add unnecessary ingredients to thicken it
  • Will keep for 7 days in the fridge

Raw Apple Cereal

Posted by Janelle Qualey on May 13, 2011 at 8:23 PM Comments comments (1)

1 apple of your choice grated

1 banana chopped

small handful coconut shredded

1/4 cup soaked almonds chopped

1/4 cup sunflower sprouts

splash of goat milk or almond milk

1 tsp raw honey

dash of cinnamon or nutmeg

Mix in a large bowl; eat. This is great comfort food!!!