The Elegant Cook

M-J de Mesterton

Elegant Cook Notes

Making Yoghurt Cheese

Posted on December 7, 2014 at 4:00 PM

Instead of spending lots of money on disappointing, so-called "Greek Yoghurt", which is usually not pure product (I call it "faux yogh"), strain your own. I've had yoghurt in Greece. It is wobbly, not very thick, and often made with sheep's milk, which yields a strange taste compared with cow's milk products. Real thick yoghurt or yoghurt cheese is called "labneh" and is standard in the Middle East. Here is how I make it in the U.S.A., with the high-quality, additive-free Mountain High brand from Colorado, which is available all over the West. Line a sieve with coffee-filters, ladle in the yoghurt, top with another coffee-filter, set it on top of a large measuring-cup or bowl, and let it drip. You may be surprised at the amount of liquid (whey) that accumulates. Whey is nutritious, and may be added to a smoothie, where you will barely notice it. After the yoghurt seems to have drained a bit and is stabilized, I like to add a very heavy plate or other weight on top to help press out the liquid. Stop the process as soon as the yoghurt is the consistency that you prefer. ©M-J de Mesterton 2014

Flavours of Mid-East and North Africa

Posted on February 19, 2013 at 4:55 PM