I’ve never really got the whole chocaholic thing – I like the stuff but I don’t actively seek it out and if I had to forego it forever it really wouldn’t bother me much.
Ask me to give up bread and cheese, however, and you’d have a fight on your hands.
I take my hat off to cheese makers in general but in particular that new generation in the UK who have revitalised the industry by creating fabulous new cheeses and saving the old ones from extinction.
I’ve never had a burning desire to make it myself though, far too scientific and difficult. So it was with a sinking heart that I read this month’s Cheese, Please! challenge from @fromhomage.
Make a fresh cheese, she said. From scratch. Oh heck.
But I did and if I’d known how easy – and delicious – this particular cheese is, I’d have started years ago.
Labneh is an Arabic cream cheese made from strained yoghurt. Three days wrapped in cheesecloth (not you, the yoghurt) and drained in a sieve, followed by a few minutes mixing and rolling, and you have delectable little spheres of cheesy scrumptiousness that make a great lunch or starter.
Two Ways With Labneh
500g of 2% fat Greek yoghurt
A big handful of fresh parsley, very finely chopped
The zest of a lemon
Line a sieve with cheesecloth and sit it over a deep bowl.
Dump in your yoghurt, preferably remembering to remove the piece of paper that sits on top of the pot if you don’t want to be here until next week. (Yes, gentle reader, I forgot. Do as I say, not as I do.)
Wrap the cheesecloth over the top, sit a saucer on it and put one of your heaviest tins on top. Put the whole thing in the fridge and forget about it for three days.
Then put the strained yoghurt in a bowl, discarding the whey that’s drained out. Yes, I know ricotta is made from whey but there are only so many hours in the day and there wasn’t that much whey anyway.
Anyway … add salt to taste then divide your labneh into two.
Roll one half into small balls. Put a big handful of za’atar on a plate and roll the labneh balls in it to coat.
Mix a good dollop of harissa into the second half of your labneh.Taste and see if it’s spicy enough and if not, add more. If your harissa is very runny you may need to strain this half of the labneh again, but mine was just stiff enough to roll.
Form into balls, then roll in a mixture of finely chopped parsley and lemon zest.
If you’re not eating the labneh straight away, place the balls gently into a preserving jar and cover with olive oil. They’ll keep in the fridge this way for several days at least.
Eat spread onto good bread, either on their own or as part of a mixed mezze.
Check out the other entries in this month’s Cheese, Please! challenge here: