Based on Claudia Roden's recipe for labna made with yoghurt, probably the oldest-known form of natural milk coagulation, in which bacterial culture reacts with milk, resulting in a solid mass formation. This "cheese" is made by simply draining out the liquid from commercial yoghurt.
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- 1kg plain natural-set yoghurt (ie not made with vegetable gum and preservatives)
- 1 tsp salt (you can use more salt or other flavorings too, if you like)
Mix salt into yoghurt well.
Line a colander with cheesecloth or unused Chux.
Carefully pour the yoghurt in, pull up corners and tie to a wooden spoon over a bowl. Drain over a bowl for several days until solidified.
Roll into smaller balls, coat in pepper or fresh herbs if you like and store covered in oil in the fridge.
You will need
Very clean, large, preferably stainless steel stockpot/saucepan Stainless steel cooking thermometer with 0-100C range Long-handled, slotted, stainless steel spoon Colander (stainless steel or heavy plastic Muslin or cheesecloth (available from fabric shops) or unused Chux cloths