A few months ago I bought some gorgeous buffalo milk Labneh at the Matakana Market. Unfortunately it’s a long drive for me to get some more so I decided to try my hand at making some. I bought this great strainer stand, intended for making jellies, from The Scullery on Victoria Street in Hamilton which was perfect for this simple cheese.

In fact it’s so simple I feel like a fraud telling you the recipe because you simply add ½ tsp salt (I use Himalayan rock salt) to 500g of thick natural yoghurt. Stir well and tip into the strainer. Allow to stand in a cool place for 24 hours with a jug to catch the whey.

Roll the now thick yoghurt/cheese into balls, roll in herbs (or I used Zaatar) and store in a jar of extra virgin olive oil. For some extra flavour I added a sprig of rosemary and a garlic clove. I’m so chuffed with this batch I intend to splash out and buy some buffalo yoghurt for my next batch.

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