Makes 2 litres
2 litres of whole milk
200g whole milk powder
small tub plain live yogurt (115g)
I have made yogurt in a number of different ways and my message is simple. This is really easy to do. The ingredients are for whole milk as that gives the best result, and is necessary for labneh. Frankly, how much yogurt are you planning to eat? Why not just have it with milk the way it came out the cow?
Pour all the milk into a large saucepan and bring to the boil. Turn off the heat and allow it to come to a temperature that allows you to stick your finger in and be able to bear it. So….its hot but not so hot as to scald you. Whisk in the powdered milk and the “culture” which is the little tub of live yogurt and in St. Lucia, I wrap the whole saucepan in a thick towel and put it in the unlit oven overnight. In the UK I just stick it in the airing cupboard.
I am sure you can imagine the excitement when you cautiously stick a spoon in the next morning and as if by magic it has “yog-ed”
When Stephanie and Louise were babies (they are 25 now) we use to go to Shahnaz for our haircuts. In fact she cut their hair before she cut mine. Our relationship developed over the next few years into a friendship and she and I went through our second pregnancies at the same time so I started going to her house for haircuts. She would often have either yogurt or labneh or both on the go and it was from her that I learned to make and appreciate both. Shahnaz is from the middle east, which is the origin of labneh.
Labneh is a spreadable “cheese”, not dissimilar in taste to feta. You can leave it pure and unadorned as I have this time, or you can roll it into balls and store it in olive oil in the fridge the way Shahnaz does. You could also flavour it further with herbs like chopped coriander (cilantro) or chopped nuts like pistachio. Whatever you choose to do with it, labneh is a treat added to salads or spread on bread.
350g home made yogurt
1 heaped tsp salt
You need to prepare the contraption for straining the yogurt. I use a clean muslin cloth which ironically has survived from baby days, open it over a strainer and sit that on top a large jug. Whatever you choose needs to be comfortable and not gangly as this is going to take up a big space in your fridge if you are in warmer climes. When I’m in the UK I can leave this out in a quiet, cool corner of the kitchen.
Scoop out and weigh the 350g of delicious yogurt and stir in the salt. Dollop it into the waiting straining system and cover over with the flaps of the cloth. Place in the fridge (or not) for 36 or 48 hours. You will see the clear-ish whey of the milk accumulate in the jug below which is destined for pouring down the drain.
Shahnaz used to leave hers for days, but you can decide when you’ve got enough sturdiness. All you want to be able to do is to form balls which stick together.
MarieMarch 23, 2014 at 11:54 am
Looks great, I made my yogurt with skimmed milk, I am sure this is much more delicious.
GermaineMarch 23, 2014 at 5:18 pm
Are you successful with your skimmed milk version? Is it thick enough?
MarieMarch 23, 2014 at 6:59 pm
yes it is…well I need to let it sit for longer though, I never leave it long enough and then I can always strain it to the required thickness. No milk powder either.
GermaineMarch 23, 2014 at 9:48 pm
Thanks for that. Its all good.
ChristineMarch 23, 2014 at 3:14 pm
Don’t drain away the whey..!!! It’s a complete protein. Muscle building! ..and many many health benefits. A super food. Whey to health and longevity!!
GermaineMarch 23, 2014 at 5:16 pm
Ooh. Thanks for that Christine. I may have to edit the post.
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FGBOOK.COM » Social Sharing And Bookmarking » Home Made Yogurt and Labneh – Sun Temple FoodMarch 5, 2015 at 3:19 am
[…] We have made yogurt in a number of different ways and our message is simple. This is really easy to do. The ingredients are for whole milk as that gives the best result, and is necessary for labneh. Pour all the milk into a large saucepan and bring to the boil. Turn off the heat and allow it to come to a temperature that allows you to stick your finger in and be able to bear it. Go website for detail of Home Made Yogurt and Labneh. […]
PuneetJune 21, 2015 at 3:06 am
I do make my own yogurt too, but adding milk powder is something new to me!! Will try soon!!
GermaineJune 24, 2015 at 1:10 am
When you do let me know how it works out for you.