I thought I would post a picture of how the labneh looks once the yoghurt is strained. Also to say that there is less liquid lost with St Helen’s goat’s yoghurt: 1 kg yoghurt yielded 950 g labneh. And finally to say that I have adjusted the recipe for kishkeh in the previous post. I had suggested too much burghul. In fact, you only need 2 tablespoons fine burghul for 300 g labneh.
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