20
Jan
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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January 21, 2010 at 10:00 am
Doesn’t that picture just make you want to dive in? All that creamy goodness.
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January 21, 2010 at 10:11 am
it was very good, and very creamy. that goat’s yoghurt is the best.
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February 20, 2010 at 3:14 am
That goat’s yoghurt is fantastic. I spent my childhood in Booohsher city just by persian golf sea in Iran. I have tasted this yoghurt before and its great.
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February 20, 2010 at 3:33 am
it is. makes the best labneh ever.
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March 24, 2011 at 4:51 am
hi
stumbled on your blog and evocative recipies and phots.
I sell an organic version of labneh made in WALES from organic cows milk
Would love to hear from you to discuss your views on our products.
thanks
annie
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March 24, 2011 at 5:01 am
would be very happy to. please email me.