Smoked Labneh Cheese (Strained Yogurt)
 
Ingredients
For the Labneh
  • 1 Liter Whole Cow Yogurt
  • 1 Liter Whole Goat Yogurt
  • 1 Tsp salt
For smoking the Labneh
  • 4 Tbsp loose black tea
  • 1 Grapefruit (Peel only)
  • 1 Lemon (Peel only)
Instructions
For the Labneh
  1. Line a suitable sized bowl with cheese cloth or tea towel
  2. Add both yogurts and salt, mix well
  3. Collect the sides of the cloth and tie tightly with a strong string, leaving some length of string to tie up
  4. Tie inside your refrigeration on to the bottle shelf and place a bowl underneath to collect the fluids while occasionally emptying the collection bowl. Leave it for 24-36 hours until all the fluids are strained out and the Labneh is solidified and creamy. (Alternatively, tie out of the fridge and on your tap in a cool room) The longer you strain the yogurt, the thicker it will be
  5. Roll in to balls a bit smaller than gold balls and drop in olive oil to preserve for up to two weeks
Smoking the Labneh
  1. Take a large pot and add the loose black tea, large peels from one lemon and large peels from one grapefruit
  2. Add foil paper on top of the ingredients and in the pot itself, and turn on medium-high heat for about 7-8 minutes
  3. Meanwhile, remove the Labneh from the cloth and using a spatula.spread in a steel strainer
  4. After the tea and peels start smoking, removing the foil and add a few drops of water. Add the strainer on top and cover with lid and foil paper. Smoke for 8 minutes on medium-high heat.
  5. Taste it to determine the smokey taste you prefer and remove from the strainer. Let cool completely before serving
Recipe by at https://www.kerenruben.com/recipes/smoked-labneh-cheese-strained-yogurt/%20