Sometimes our shopping and eating gets out of sync and the fridge fill up with extra things I’d planned to use, but didn’t.
One of these was a lovely tub of Mossfield Organic Farm natural yoghurt. I decided it was time to go back to my cheese making roots and turn it into a soft cheese or labneh.
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| Peppered Labneh |
500g tub of thick yogurt
1tsp salt
2tsp peppercorns
Line a colander with muslin or a brand new ‘J’ cloth, scald by pouring over some boiling water to wet the cloth.
Season the yoghurt with salt and mix well. Pour the yoghurt into the cloth and draw up the sides of the cloth and tie with string. Hang up over a bowl and leave to drip overnight.
The next day tip the strained yoghurt into a bowl and mix well.
Crush the peppercorns in a mortar and pestle and add to the cheese little by little until it is as spicy as you like it. Add more salt if you feel it needs it too.
Pack into a dish and cover, it will keep in the fridge for about a week if it doesn’t get eaten.
