784- Labneh Cheese / اللبنة
250 grams (8.8 oz.) milk powder
125 grams (1/2 cup) unsweetened firm plain yogurt
1 litre (4 cups) water
1/4 teaspoon salt
1- In a large pan, mix the powdered milk and water with a whisk until smooth. Then add the salt.
2- Place the pan over medium heat and stir using a wooden spoon from time to time for 10 minutes until the milk is warm.
3- Remove the pan from the heat. Add the unsweetened plain yogurt to the milk and mix with a wooden spoon until well combined.
4- Cover the pan with a plastic wrap and a clean kitchen towel, then place it in a warm area. Set aside and leave it to rest overnight until the mixture becomes a little bit thick.
5- Place the pan once again over low heat, and heat the milk mixture for 1 minute. When the milk will be slightly curdled, remove it frome heat and allow it to cool for 5 minutes without touching it.
6- Line a large sieve with a fine cheesecloth and place it over a large bowl to catch the excess water from the milk mixture.
7- Gently pour the solidified milk mixture into the cheesecloth and let drain for 8 hours in the fridge to have a creamy texture.
8- Place the Labneh cheese in a plate, garnish with olive oil, olives, dried thyme (or any aromatic herbs of your choice) just before serving.
9- Put the Labneh cheese in a tight-fitting glass container and store for up to 5 days.
– Make mini balls from labneh cheese, place them in a tight-fitting glass container. Add garlic cloves, aromatic herbs of your choice, and cover with olive oil. This version can be stored in the fridge up to 10 days.
– Use Labneh cheese for many other preparations like pizza,…