Strained Yoghurt

Strained_Yoghurt_Greek_Yogurt_Labneh_by_M-J_de_Mesterton

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 plastic 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

Save the Whey in a Jar for Making Smoothies
M-J’s Yoghurt-Straining System: a White Plastic Bucket with Tight-Fitting Lid, a Sieve from an Oxo Salad-Spinner, Two Zip-Ties, and a Paper Towel
Straining_Yoghurt_Labneh_by_M-J_de_Mesterton
After You Have Strained Your Plain Yogurt, Save the Whey in a Jar for Adding to Health-Promoting Smoothies
Greek Yogurt, Yoghurt Cheese
Straining the Whey out of Yogurt for about 24 Hours Produces a Spreadable Yogurt-Cheese~~LEFT: Labneh or Strained Greek Yogurt RIGHT: Yogurt-Cheese
Pita_Strained_Yogurt_Labneh_Olive_Oil_and_Zaatar
Straining your own yoghurt (labneh) makes a delightful Mediterranean or Middle Eastern spread for bread or pita. Laden with labneh, sprinkled with zaatar Middle Eastern spice mixture and drizzled with olive oil, this pita bread is about to be reassembled for a magnificent taste-treat.

©Copyright M-J de Mesterton, August 25 2018

Advertisements