Yoghurt and Lebneh

Yoghurt is widely used in different sweet and savoury recipes. Labneh which is made from yoghurt is a type of cheese that can be used as a dip, and as a spread over different types of breads and chapati. 

Ingredients :

Milk : 750 ml

Yoghurt : 1 tblsp 

Pepper powder : 1/4 tsp

Salt : to taste 

Procedure :

Boil milk in a sauce pan and allow it to cool down until it's lukewarm. Then stir in the yoghurt culture and mix well transfer it into a glass jar and lightly screw it with the cap.

Leave it for fermentation for 12 to 14 hours. The fermentation process may take more or less time depending on the weather and room temperature. 

Keep a strainer over a sauce pan, then place a muslin cloth over it, and pour the prepared yoghurt into it. Then gather the ends of the muslin cloth and secure it nicely making sure that no flies enter it.

Allow the whey to strain down. 

Transfer the strained yoghurt into a bowl and add seasoning of your choice like salt with pepper, chili flakes, coriander, mint, parsley etc.

Spread it over pita bread  or chapati along the fresh vegetables and mint leaves or use it for making sandwiches or as a dip

You can use the whey to make buttermilk by adding some whisked yoghurt, salt and spices or just drink it as is.

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