Labneh: Making Your Own Yoghurt Cheese

Straining your own yoghurt makes a delightful Mediterranean or Middle Eastern spread for bread or pita. Put a round coffee-filter into a bowl-sized strainer or sieve, empty a container of plain whole-milk or full-fat yoghurt into it, cover with another round coffee-filter, and place over a bowl that allows some space between the bottom of the strainer and the base of the bowl, so that when your yoghurt is draining, it will not soak itself. Keep the assembly covered with plasticine or  Saran-type wrap, because fruit-flies love this stuff. I initiate this process before going to bed at night; in the morning I have wonderful, thick spread for my preferred bread or pita, and this yogurt-cheese is also excellent with a fried egg.  ©M-J de Mesterton See The Elegant Cook Bread Page for M-J’s Pita Recipe

LABNEH


Strained Yoghurt in Cyprus

Pita Bread

Yield: 8 Pitas


Ingredients


3 cups of unbleached white flour
1 1/2 teaspoons of salt
1 tablespoon of sugar
2 teaspoons of yeast
11/2 cups of warm water
2 tablespoons of butter or your favorite vegetable/peanut oil


Preheat oven to 400 degrees Fahrenheit.


Mix the dry ingredients together in a large bowl.
Add oil/butter and water.
Knead for ten minutes.
Form the dough into a ball and coat with oil, set into a bowl, and let rise for 90 minutes.


Punch down your dough-ball, then divide it into 8 balls. Dust them with flour on both sides and, using a rolling-pin, flatten them into discs.


Bake the pitas in your 400* oven on a stone or heavy, flat pan for approximately 5 minutes.


©M-J de Mesterton 2010

>Pita Bread

>

Yield: 8 Pitas


Ingredients


3 cups of unbleached white flour
1 1/2 teaspoons of salt
1 tablespoon of sugar
2 teaspoons of yeast
11/2 cups of warm water
2 tablespoons of butter or your favorite vegetable/peanut oil


Preheat oven to 400 degrees Fahrenheit.


Mix the dry ingredients together in a large bowl.
Add oil/butter and water.
Knead for ten minutes.
Form the dough into a ball and coat with oil, set into a bowl, and let rise for 90 minutes.


Punch down your dough-ball, then divide it into 8 balls. Dust them with flour on both sides and, using a rolling-pin, flatten them into discs.


Bake the pitas in your 400* oven on a stone or heavy, flat pan for approximately 5 minutes.


©M-J de Mesterton 2010

Courtesy of M-J de Mesterton

Pita Bread

Yield: 8 Pitas


Ingredients


3 cups of unbleached white flour
1 1/2 teaspoons of salt
1 tablespoon of sugar
2 teaspoons of yeast
11/2 cups of warm water
2 tablespoons of butter or your favorite vegetable/peanut oil


Preheat oven to 400 degrees Fahrenheit.


Mix the dry ingredients together in a large bowl.
Add oil/butter and water.
Knead for ten minutes.
Form the dough into a ball and coat with oil, set into a bowl, and let rise for 90 minutes.


Punch down your dough-ball, then divide it into 8 balls. Dust them with flour on both sides and, using a rolling-pin, flatten them into discs.


Bake the pitas in your 400* oven on a stone or heavy, flat pan for approximately 5 minutes.


©M-J de Mesterton 2010

Pita Bread

Yield: 8 Pitas


Ingredients


3 cups of unbleached white flour
1 1/2 teaspoons of salt
1 tablespoon of sugar
2 teaspoons of yeast
11/2 cups of warm water
2 tablespoons of butter or your favorite vegetable/peanut oil


Preheat oven to 400 degrees Fahrenheit.


Mix the dry ingredients together in a large bowl.
Add oil/butter and water.
Knead for ten minutes.
Form the dough into a ball and coat with oil, set into a bowl, and let rise for 90 minutes.


Punch down your dough-ball, then divide it into 8 balls. Dust them with flour on both sides and, using a rolling-pin, flatten them into discs.


Bake the pitas in your 400* oven on a stone or heavy, flat pan for approximately 5 minutes.


©M-J de Mesterton 2010