homemade labeneh not curdling

[thecuriousone]

Hi there all-

I'm hoping that you cal help me. I trying the recipe for labna from Oded Schwartz "preserving." on p. 108. Instead of the 8 cups of yoghurt I put in 11 and now I cannot hang the cheescloth bag because the mixture runs right through.

My questions are this:

will the mixture curd given al little more time? and if so, should I leave it out on the counter or should I put in in the fridge to complete this process?

Lastly, can I add things like parsley and garlic (altough you would think I'd have had enough of trying to tweak the recipe! lol) This cheese is sealed by forming it into balls and covering it with olive oil. It is not processed.

thanks for any help you can offer. trying a new recipe.....always an adventure!

[ChefCrash]

Hi there all-

I'm hoping that you cal help me.  I trying the recipe for labna from Oded Schwartz "preserving." on p. 108.  Instead of the 8 cups of yoghurt I put in 11 and now I cannot hang the cheescloth bag because the mixture runs right through.

My questions are this:

will the mixture curd given al little more time?  and if so, should I leave it out on the counter or should I put in in the fridge to complete this process?

Lastly, can I add things like parsley and garlic (altough you would think I'd have had enough of trying to tweak the recipe!  lol)  This cheese is sealed by forming it into balls and covering it with olive oil.  It is not  processed.

thanks for any help you can offer. trying a new recipe.....always an adventure!

←

Are you saying the yogurt is too thin and is running through your coarse cheese cloth? If so, place two layers of paper towel in a large strainer and pour the yogurt in it and place the straner in a large bowl or the sink, no need for the cheese cloth. That'll work.

Curd has already developed while the milk changed into yogurt. In making the Labneh, you're straining the whey.

Whether to strain at room temperature or in the fridge depends on how sour you're yogurt is and how sour you like your Labneh. My wife strains ours at room temperature overnight.

Add herbs after the Labneh has been strained. We only add salt.

[thecuriousone]

Hi there all-

I'm hoping that you cal help me.  I trying the recipe for labna from Oded Schwartz "preserving." on p. 108.  Instead of the 8 cups of yoghurt I put in 11 and now I cannot hang the cheescloth bag because the mixture runs right through.

My questions are this:

will the mixture curd given al little more time?  and if so, should I leave it out on the counter or should I put in in the fridge to complete this process?

Lastly, can I add things like parsley and garlic (altough you would think I'd have had enough of trying to tweak the recipe!  lol)  This cheese is sealed by forming it into balls and covering it with olive oil.  It is not  processed.

thanks for any help you can offer. trying a new recipe.....always an adventure!

←

Are you saying the yogurt is too thin and is running through your coarse cheese cloth? If so, place two layers of paper towel in a large strainer and pour the yogurt in it and place the straner in a large bowl or the sink, no need for the cheese cloth. That'll work.

Curd has already developed while the milk changed into yogurt. In making the Labneh, you're straining the whey.

Whether to strain at room temperature or in the fridge depends on how sour you're yogurt is and how sour you like your Labneh. My wife strains ours at room temperature overnight.

Add herbs after the Labneh has been strained. We only add salt.

←

Thanks so much. I appreciate the help. I'll let you know how it turns out!!

[Swisskaese]

You can add what ever you want after you make it, but you will find it served plain or with:

1) Good drizzle of high quality olive oil

2)Olive oil, zaatar and roasted pine nuts

3) Chopped fried eggplant, a little olive oil and cilantro

4) Fried onions and olive oil

5) Chopped red peppers

Skies the limit. I also love labneh on bread with jam on top of it or smoked salmon on top of it.

[thecuriousone]

You can add what ever you want after you make it, but you will find it served plain or with:

1) Good drizzle of high quality olive oil

2)Olive oil, zaatar and roasted pine nuts

3) Chopped fried eggplant, a little olive oil and cilantro

4) Fried onions and olive oil

5) Chopped red peppers

Skies the limit. I also love labneh on bread with jam on top of it or smoked salmon on top of it.

←

I checked last night. I lined the bottom of a strainer with coffee filters. Its doing the trick. It is thickening up nicely and I should be eating this evening! Thanks again

[FoodMan]

Your Laban (yogurt) sounds way too thin, try my recipe here. It never fails me. For Labneh see this recipe.

To make it into balls, make sure it is very well drained and mix in whatever flavoring you want, place in jar and cover with oil. I personally alwasy eat it fresh with salt, a drizzle of olive oil and some olives.