The most important difference concerns the starting point. In this method, you don’t start with milk, but with natural yogurt. Thanks to this the heating step and the risk of clot failure are omitted. The whole process is based solely on draining the whey, which allows it to maintain its delicate structure and full flavor.
When ready, it has a compact, velvety consistency. It is not lumpy or watery. It tastes mild, slightly creamy and very “clean”. It is this feature that makes many people stop returning to ready-made cheese from the store.
The simpler the composition, the better the effect. Actually you will need foodstuffstj.:
- thick natural yogurt, preferably Greek or Balkan type,
- a small amount of salt, which improves taste and aids drainage.
Yogurt should have short composition, i.e. no milk powder, starch or thickeners. It is the quality of the yogurt that determines whether the cheese will be creamy and compact or bland and runny.
It all comes down to a few steps, but it takes time and patience.
- First, it is mixed with salt and then placed in a strainer lined with gauze or a thin cloth.
- The strainer is placed over the bowl so that the whey can flow freely.
- Everything goes to the fridge.
The draining time depends on the effect you want to achieve. After about 12 hours, the cheese has the consistency of thick sandwich cheese. After 24 hours it becomes compact and creamyperfect for cutting or shaping. If you leave it in the fridge even longer, you will get a very thick cheese that will easily replace classic cottage cheese.
It is one of the most universal cheeses that can be prepared at home. It can be used both salty and sweet, without the need for additional processing. It is most often used:
- as a spread for bread with olive oil, garlic and herbs,
- instead of cottage cheese and breakfast,
- as a base for dips and sauces,
- in a sweet version with honey, fruit or nuts,
- as an addition to salads and vegetable dishes.
In Middle Eastern cuisines Labneh is also stored in olive oil, sometimes with the addition of herbswhich additionally enhances the taste and allows it to stay fresh for longer.
My recipe simplifies everything that previously seemed complicated. It’s not here monitoring temperatures, and therefore, the risk of failure drops to virtually zero. However, you gain very good cheese with a certain composition and many possibilities of use in the kitchen.
You only need to try it once to understand that cottage cheese from the store is no longer needed and you will definitely eliminate it from your shopping list. Enjoy your meal!
