Homemade Cheese: Labneh, Part 1

This is a soft cheese that is to be eaten fresh.
If you make it with fatty cow milk from a farm like I do, it will taste like goat cheese.
It is awesome and super easy to make.

 Prepare a sterilized cloth in a bowl and a strainer.
Here the outer edge belongs to the bowl and the inner to the strainer.
The cloth is from IKEA.

 Prepare your yogurt- mix and   the salt, 1 ts, and stir stir stir.

 Pour into the bowl/ strainer thing.

Pick up the 4 corners. Wrap and tighten them with a rubber band.
Hang from your sink for 15 minutes. What is dripping is whey.
Collect the whey in a separate container. Refrigerate the whey, not shown here.
Use 3 strong rubber bands to hang. I saved mine from grocery shopping, e.g. as from spinach bunches.

 Hang for overnight. Place a new container underneath.

You can use a screw into the wall, make sure it is STRONG.
You do not want your labneh-in-the-making to fall.

















Labneh comes from ancient Jewish and Arab cultures. I believe even the name is the same in the different cultures. It is well known in Israel as well as numerous arab countries. When it comes to this cheese, there are no borders and different religions. If only it could communicate that to those who have been eating it with fire oven flatbreads for generations past. Alas, if all was as simple as  cheese.

You just need YOGURT and SALT. I use homemade yogurt.