This blog seems to be turning into the story of what I’ve been doing in the increasingly long periods between posts. This time I have a great excuse. I was moving. Between looking for a new place, packing, the actual move and unpacking, two months have gone by. Not only have I not made anything for the blog but I have barely cooked anything at all in that time. I even let one of my favorite Jewish food holiday, Shavuot, pass without a dairy delight emerging from my kitchen. So for my inaugural post from my new kitchen I decided to start the cheese making I have been threatening for at least a year. I actually purchased the book Home Cheese Making at least six months ago, but it took me lending it to my friend Megan to be prodded into finally making some. We made mozzarella and lemon cheese but I had yet to unpack my camera, so I’m starting you off easy with the simplest cheese imaginable, labneh.
Labneh is a traditional middle eastern cheese made by straining yogurt. Israeli’s have embraced it and it has become a staple at breakfast. It is typically sprinkled with herbs, or rolled into balls and then in herbs, drizzled with olive oil and served with bread or pita. It also makes a great condiment spread for sandwiches, or base for a dip and is much healthier than mayo.