Ingredients
1 kg whole milk greek yogurt
30 gr Atlantic sea salt
Tools
Cheese cloth
Bowl
Directions
Step 1
Spread the towel or cheese cloth over a bowl.
Step 2
Pour the yogurt on. Add the salt and mix well.
1 kg whole milk greek yogurt
30 gr Atlantic sea salt
Step 3
Tying the edges of the towel, hang the yogurt to drain on the tap of the kitchen tap (traditional) or over your laundry rack. Honestly anywhere it can stay without moving for a day or two.
Step 4
Make sure to place an empty bowl underneath to collect the whey (the watery part of milk that remains after the formation of curds).
Step 5
Collect the cheese from the cloth, depends how you like the texture of your Labaneh. For creamy result: 12-24h. For Labaneh balls for salad: 24-48h. For grinding like any other hard cheese: 48-96h (after 48h place in the fridge uncovered).
Step 6
Can be kept in room temperature if the top is covered with olive oil. Otherwise you can keep in the fridge.
Step 7
Damn it’s good. You became a home cheese maker in 5 min.
Step 8
YASSS!
