AuthorMargaret Bridgeford
Place the cotton cloth inside the strainer as a liner. Sit over the bowl, making sure that the strainer is sitting high enough to allow the liquid to drain through.
Pour the yoghurt into the strainer. Allow to sit at room temperature for several hours or overnight. For extra liquid, carefully tie the towel to a wooden spoon or similar, and position above the strainer, making sure not to squeeze the towel in the process.
The result will be liquid whey in the bowl and a cream cheese or labna in the cloth.
Store the liquid whey in a glass jar in the fridge for up to a week, or freeze for several months. It can be used for fermenting vegetables and making beet kvass, or adding to soup just before serving for extra health benefits.
Store the cream cheese or labna in the fridge in a glass jar and eat within a week as a delicious healthy dip or spread. Add grated beetroot or herbs for variety.
Ingredients
Directions
Place the cotton cloth inside the strainer as a liner. Sit over the bowl, making sure that the strainer is sitting high enough to allow the liquid to drain through.
Pour the yoghurt into the strainer. Allow to sit at room temperature for several hours or overnight. For extra liquid, carefully tie the towel to a wooden spoon or similar, and position above the strainer, making sure not to squeeze the towel in the process.
The result will be liquid whey in the bowl and a cream cheese or labna in the cloth.
Store the liquid whey in a glass jar in the fridge for up to a week, or freeze for several months. It can be used for fermenting vegetables and making beet kvass, or adding to soup just before serving for extra health benefits.
Store the cream cheese or labna in the fridge in a glass jar and eat within a week as a delicious healthy dip or spread. Add grated beetroot or herbs for variety.
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