Hello Dear Friends,
A great recipe that you can prepare from raw milk or daily milk, just like yoghurt yeast. homemade labneh. It is enough to have 1 liter of milk on hand. When I buy milk for Nehir, I boil 3 liters together. I reserve 1 liter and make curd cheese, I reserve 1 liter and leaven yoghurt, and finally I prepare Labneh from 1 liter.
Thus, there are 3 types of fresh dairy products at home. Sometimes I feed it to breakfast and sometimes as much as I can eat alongside other meals. You should use leavened and fatty cheese for labneh, and the milk you will ferment must also be fatty.
I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari
Ingredients for Homemade Labneh Cheese Recipe
- 1 liter of raw or daily milk
- 1 heaping tablespoon full-fat feta cheese
How to Make Homemade Labneh Cheese Recipe Recipe?
- Bring the milk to a boil and remove from the heat to cool.
- When the milk you take from the stove reaches 45 degrees (if you don't have a kitchen temperature, put your pinky finger and count to 7-8, if it's at a temperature that can be tolerated, it's okay) take 1 small ladle from it and add it to the cheese you crushed with a fork and mix until it becomes smooth.
- Add the mixture you prepared to the milk in the pot and leave it to ferment for 7-8 hours by closing the lid and placing it in a place where you can keep it warm without moving it.
- Put the fermented cheese in the refrigerator and chill for 2-3 hours.
- Drain the cooled and well-consolidated labneh by putting it on a nir cheesecloth or a clean kitchen cloth. Leave it overnight in a cloth to drain.
- You can serve well drained cheese.