Tuesday, January 25, 2011
Yoghurt and Labna
Yoghurt is one thing that I had always thought was way too hard for me to make. I thought that there must have been some secret trick to getting it to set properly and had always thought that is was safer for me just to stick to the store bought stuff. How wrong I was! Once I had the right tools (mainly a thermometer) and had done a little research on the 'how to' I was away. We now make a batch at least once a week using 2 litres of milk at a time. I usually end up giving one of the jars away to my parents but easily end up with enough for breakfast, smoothies and even to top a curry.
The consistency of homemake yoghurt is quite different to that of yoghurt from the supermarket. It is silky smooth but without being runny. I also love that I don't end up with any plastic yoghurt pots that need to be thrown into the recycling bin.
One thing I haven't made is a while is labna and with a fresh batch of yoghurt made last night I thought it was time to revisit an old favourite. Labna is a yoghurt cheese that is incredibly easy and tastes delicious. I came across a recipe for this about 6 years ago and started making it using yoghurt from the supermarket. There are so many different ways to eat this cheese. You may like it just on its own on a cracker. Sometimes if I have any capsicum relish from Mum, I will combine the two to make a lovely dip. Even on some toast with a sliced tomato is devine.
If you don't feel like giving yoghurt a go you must at least try labna. It is great to take along to a barbecue to impress your friends.