Lebneh/ Greek Yogurt, Mediteranian Cream Cheese

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This recipe was taken from my book A Closer Look At Nutrition & Wellness – Handbook of Digestive Health for Well-being

Lebneh/ Greek Yogurt – Mediteranian Cream Cheese

Recipe:

1 recipe of yogurt

2 tsp. sea salt

Instructions:

There are 2 ways to strain the yogurt; 1- pour yogurt into a special cloth/muslin cotton bag with a draw string and hang it in a place (could be on a nail, cupboard handle or other) where it can drain and place a bowl under it to catch the whey to be saved for later use.

2- Line a strainer with a cotton cloth (muslin or t-shirt material), place it in a bowl that can catch the whey to be saved for later use.

Either method you choose, leave it straining until there is no more drip; this will take about 12 hours.

When finished, transfer solids to the glass container you are using and whip in the sea salt with a fork, if too dry; add a couple spoons of whey back into it. Cover the top with olive oil and cover with a tight lid.

Notes:

This strained yogurt will stay good for about a month in the fridge.

Sweet Greek Yogurt, add ingredients to the warm milk before adding the starter; 1 Cup of raw honey and what ever flavors you like such as vanilla (2 Tbs.), and cut fruit (2 Cups, or more). Leave out the salt if you choose to make it sweet. Then continue the instructions.

Cheese Balls- You can also make this strained yogurt dryer by letting it strain longer (Couple days), and then forming into walnut size balls, adding about 2 more tsp. sea salt, then drying them on a cloth lined dish. Keep changing the cloth to soak up as much liquid as possible. You will need to add more salt because of the preservation. When they are completely dry, put the “cheese” balls in a mason jar, and then fill with olive oil to the top. These can be stored in a dark cupboard with lid closed tight, no refrigeration needed. If stored properly, they can last about 6 months to a year in the cupboard. The olive oil and salt work as preservatives. To eat, spread on toasted pita bread, or how ever you like.

lebni balls

*Save the liquid that drains from the solids, it is whey and can be used to soak grains, make lacto fermented foods, or add to smoothies or health drinks, and in yogurt drinks.

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