Tagged as: BIODYNAMIC YOGURT

Labneh

POSTED ON May 8, 2011

This labneh, or yogurt cheese as it is sometimes called, was served with the chickpea tagine that I last posted. All it really is, is yogurt strained for about 5 hours or overnight. The whey drips out and what you are left with is a lusciously thick and creamy cheese. It’s a great way to [...] continue reading ->

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