Post by Amani on May 8, 2013 11:03:21 GMT -5
Labaneh
from Saveur magazine
8 cups whole milk
1 cup plain yogurt
Kosher salt, to taste
Olive oil, for serving
Bring milk to a boil in a 4-qt. nonreactive saucepan fitted with a deep-fry thermometer. Remove from heat and let cool until thermometer reads 118°. Transfer 1 cup milk to a bowl; whisk in yogurt until combined. Add yogurt mixture to saucepan and whisk until smooth; cover tightly with plastic wrap and let sit in a warm place (ideally 70°-75°) until thickened, 6-8 hours.
Line a fine-mesh strainer with 3 layers of cheesecloth; set over a bowl. Transfer yogurt to strainer; let drain at least 8 hours or overnight. Transfer to a serving dish. Season with salt and drizzle with oil.
Serves 4.
from Saveur magazine
8 cups whole milk
1 cup plain yogurt
Kosher salt, to taste
Olive oil, for serving
Bring milk to a boil in a 4-qt. nonreactive saucepan fitted with a deep-fry thermometer. Remove from heat and let cool until thermometer reads 118°. Transfer 1 cup milk to a bowl; whisk in yogurt until combined. Add yogurt mixture to saucepan and whisk until smooth; cover tightly with plastic wrap and let sit in a warm place (ideally 70°-75°) until thickened, 6-8 hours.
Line a fine-mesh strainer with 3 layers of cheesecloth; set over a bowl. Transfer yogurt to strainer; let drain at least 8 hours or overnight. Transfer to a serving dish. Season with salt and drizzle with oil.
Serves 4.