One, two, three: ‘cheese’ !
– 1 kg natural pot set yoghurt
– 1 teaspoon of salt
– 1 giant new Chux cloth
– 1 large, thick stick, a rolling pin or a large wooden spoon
– 1 deep bowl
Use your excitement to do the following:
Stir in 1 teaspoon of salt into 1 kg of natural pot set yoghurt. Rince your new Chux cloth in warm water only, then squeeze most of the liquid out, ensuring the cloth is still slightly wet. Pour your entire salted yoghurt mixture into this cloth, then gather the Chux cloth, ensuring it surrounds the mixture securely. Hang your mixture on your wooden spoon, or other utensil, ensuring the sides of the Chux cloth are tied to the wooden spoon, to prevent falling. Ensure that the mixture is hanging, so that a nice even drip can be established. Keep this mixture hanging for about 8 hours, or until exactly half of the yoghurt mixture has dripped out of the cloth. This mixture is called ‘whey’. The cheese is called ‘Labna’.
Compiling the Beauty:
Essemble your large blob of cheese the way you like it, so this part is entirely up to you. For me personally, I love this cheese with some beautiful Crusty wholemeal bread or Crusty Pane Di Casa bread – just devine!
Serves six or more people as part of an antipasto platter!