Labneh From 'Ottolenghi'

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
凯特Itrich-Williams写是一种食物r, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
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Updated Oct. 09, 2018
Ottolenghi: The Cookbook cover

Use this labneh inYotam OttolenghiandSami Tamimi'sCouscous and Mograbiah with Oven-Dried Tomatoesfrom theirOttolenghicookbook. Or serve it as an addition to a cheese plate (or just for an afternoon snack).

Reprinted with permission fromOttolenghi: The Cookbookby Yotam Ottolenghi and Sami Tamimi. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Recipe Facts

Active:5 mins
Total:48 hrs
Serves:16 servings
Makes:1 pint

Rate & Comment

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  • 4 1/2cups(1 liter)natural goat’s Milk yogurt(or full-fat cow’s milk yogurt)

  • 3/4teaspoonsalt

  • 1 to 1 1/4 cups (200 to 300ml)olive oil

  • 1/3 to 1/2 cup (10 to 15g)dried mint

  • Good grind ofblack pepper

Directions

  1. Line a large bowl with a piece of cheesecloth or other fine cloth. In another bowl, mix the yogurt and salt well. Transfer the yogurt to the cheesecloth, pick up the edges of the cloth, and tie them together well to form a bundle. Hang this over your sink or over a large bowl and leave for 48 hours. By this time the yogurt will have lost most of its liquid and be ready to use as a spread.

  2. To go the whole hog, leave it hanging for a day longer. Remove the cheese from the cloth and place in a sealed container in the fridge. Once it is thoroughly chilled, preferably after 24 hours, roll the cheese into balls, somewhere between the size of an olive and a walnut.

  3. 采取消毒罐2又1/2杯/ 600毫升capacity. Pour some of the oil inside and gently lay the balls in the oil. Add some more oil and continue with the balls until all the cheese is in the jar and immersed in oil. Seal the jar and keep until needed.

  4. Before serving, scatter the mint and pepper on a flat plate and roll the balls in it.

Nutrition Facts(per serving)
157 Calories
14g Fat
4g Carbs
3g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 157
% Daily Value*
Total Fat14g 19%
Saturated Fat 4g 18%
Cholesterol8mg 3%
Sodium143mg 6%
Total Carbohydrate4g 2%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein3g
Vitamin C 1mg 5%
Calcium 121mg 9%
Iron 1mg 4%
Potassium 178mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)