My daughter who is 16 and works at the Bakery, has begun to develop an interest in cooking. Her interest these days is Middle Eastern Foods. I was intrigued last Sunday when she came home from work with 5 cups of that wonderful plain yogurt sold at Against The Grain made by Pequea Valley Farms. I assumed it was for lunch for the coming week..."nope." She was going to make Labneh, a yogurt cheese made in Lebanon frequently served for breakfast with tomatoes and pita bread.
As you can see from the photos...it's pretty straight forward, low tech, she had fun making it, we had fun watching it being made. And of course the best part...eating it!
Plain yogurt, cheese cloth to strain the yogurt and a bowl.
The yogurt, wrapped in cheese cloth is placed where it can hang and strain for 24 hours...hmmm, looks like the bowl should be closer...next time!
And, 24 hours later...Ta Da....Labneh!
On Tuesday we had the labneh with some olive oil and olive paste with pita bread and a variety of Middle Eastern Foods prepared by the newest cook in the family. The next day I went out and bought some apricot preserves...I thought the sweet would work as a nice contrast to the cheese ... on a Pita Cracker...it was a nice combination if I do say so myself!
NEWS FLASH!!! (hopefully I'm not the last to know but...) I just became aware that the soups being served at Against the Grain are now being made in house by Michael...I had a taste of a soup that's being served tomorrow (Thursday the 9th) potato with leek and fennel...very nice with a slice of miche.
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