|Posted by Janelle Qualey on June 5, 2012 at 10:55 PM|
1 Quart Yogurt
1 tsp Salt
WHAT YOU'LL NEED:
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.