#labneh #dairy #lebanesefood #lebanesecuisine

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Who said labneh has to be spread on a plate with a drizzle of olive oil?
Why not roll it into rich, tangy little balls soaked in golden olive oil — labneh mka3zleh, the real star of the Lebanese mezze table!

Ingredients:
⭐️1 kg full-fat plain yogurt
⭐️1 tsp salt
⭐️Extra virgin olive oil (for preserving)

Instructions:
•Mix the yogurt and salt thoroughly.
•Pour it into a cheesecloth-lined colander or a muslin bag.
•Place over a bowl, cover, and refrigerate for 3 days to drain most of the whey and get a thick, spreadable labneh.
•Once the labneh is thick, scoop it into equal portions using a spoon or small scoop (about the size of a walnut).
•Place the scoops on a tray lined with parchment paper or a clean towel.
•Cover lightly (e.g., with a paper towel or cheesecloth) and refrigerate for 3 days. This step helps remove even more moisture and firms up the labneh naturally.
•After the drying period, roll each scoop into a smooth ball using your hands. The texture should now be firm and pliable.
•Place the labneh balls into a sterilized jar.
•Pour enough extra virgin olive oil to fully submerge the balls.
Seal the jar and refrigerate. The balls will keep for several weeks
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