Make your own cheese!

I decided to make my own cheese. Well, kind of cheese. Labne.

I couldn't believe how ridiculously easy this was to make.

1. Take a 1kg tub of Greek yoghurt. Take a large piece of muslin, or, alternatively cheese cloth (makes sense, doesn't it?). Up end tub of yoghurt onto your cheese cloth.
2. Draw up the edges of cloth around the yoghurt. Drain as much of the fluid as you can initially then tie a string around it so it's a tight ball. Suspend the ball over a bowl (suggestions from here): tie the ball to a wooden spoon, then rest the spoon on the top of a bowl (or jug!), allowing the ball to hang down. I thought I'd be able to do it with some bamboo skewers, but they couldn't take the weight, even when I used 3-4 skewers. Wooden spoon is definitely the way to go.
   
3. Leave to drain in the fridge for 5 days. You can leave it for less time, but it just tastes like thickened yoghurt. 5-6 days mean it's starting to mature slightly.
   

Spoon it out. Roll in spices or herbs (dukkah, paprika, parsley etc). Mix in dried fruit, like apricot. Serve with bread, marinated vegetables, with roasted mushrooms, on anything really! It's creamy and slightly tangy... and too good because I can't stop eating it. It keeps for up to a week.

Cheese made using cheese cloth. Who'd have ever thought?