From the kitchen
Herb-Infused Goat's Milk Labneh
Strained goat's milk yogurt rolled in za'atar.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 4 cups goat's milk yogurt (see Goat's Milk Vanilla Yogurt, omitting the vanilla)
- 1/2 teaspoon salt
- 2 tablespoons za'atar
- Olive oil, for serving
Method
- Stir the salt into the yogurt.
- Spoon the yogurt into a cheesecloth-lined colander or nut-milk bag set over a bowl.
- Refrigerate and let drain 24 hours, until thick enough to hold its shape on a spoon.
- Transfer the drained labneh to a bowl, roll small portions into balls if desired, and coat with za'atar.
- Serve drizzled with olive oil.
Kitchen note
The whey that drains off is a good, mildly tangy addition to smoothies or bread dough — don't discard it.
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