tag:blogger.com,1999:blog-3690212285672336035.post234464911273339205..comments2023-09-20T03:58:21.266-04:00Comments on Phoenician Gourmet: Home made Yogurt and Cheese Yogurt - Laban and LabnehArlettehttp://www.blogger.com/profile/02596891473316863494noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3690212285672336035.post-56217191663169545532010-06-16T20:00:40.474-04:002010-06-16T20:00:40.474-04:00Hello There:
I also make my own yogurt, but inste...Hello There:<br /><br />I also make my own yogurt, but instead of buying any yogurt to start with I make my own "sample". To do so I have two techniques depending on how sauer I want it. <br />The most sauer one I start with warm milk and add some lemon juice, then bring it to boil and let it rest for some hours, after that I separete the solids (it has a cheese texture) and that I use to make the laban.<br /><br />The other option is I boil milk and leave it to warm down and then I add a piece of white bread (baguette will do it), add some powder milk, cover it and leave it to ferment in a warm but not hot place for 2/3 days. <br /><br />In both recepies is necesary to filter the whey.<br /> <br />I hope you find this useful and forgive my bad english.Marisanoreply@blogger.comtag:blogger.com,1999:blog-3690212285672336035.post-31400811405397093352009-10-19T22:38:03.456-04:002009-10-19T22:38:03.456-04:00Thanks for the important info Arlette. I am trying...Thanks for the important info Arlette. I am trying my hand at labneh balls this week. It is fun.Taste of Beiruthttps://www.blogger.com/profile/05857631795009227778noreply@blogger.comtag:blogger.com,1999:blog-3690212285672336035.post-53068519970090128362009-03-30T13:47:00.000-04:002009-03-30T13:47:00.000-04:00Hello there.is the flavour a little tartier than s...Hello there.<BR/>is the flavour a little tartier than sour cream..?? if yes this is the right flavour of real yogurt and you achieved that. <BR/>the store brands has chemicals and you dont taste the real flavour.<BR/>if the taste is too tarty it means either: <BR/>1-old starter? don't keep the starter too long in the fridge before using and in close container it will make it very tarty... I leave it in an open jar... for max 10 days <BR/>I read that we can freeze the starter, never tried it yet.<BR/><BR/>2-did you mix two kinds of milk (goat & cow)<BR/>goat milk has tart flavour - which is good.<BR/><BR/>3-when you put the yogurt in the fridge to cool, did you leave the cover on. It must be open.<BR/>Sometimes to achieve the extra tart flavour to make my cheese yogurt I cover the pot and leave it cover for couple of days before I strain it.<BR/><BR/>Try to add some salt and mix well.<BR/>If you are using half with fruit, divide into two containers before adding salt to one. make Cheese Yogurt with the other half,the flavours will be great in a sandwiche using the above veggies with it.<BR/>The plain yogurt I grew up eating has a little tart flavours.... <BR/><BR/>thank you very much for your visits...<BR/>let me know how it turnsArlettehttps://www.blogger.com/profile/02596891473316863494noreply@blogger.comtag:blogger.com,1999:blog-3690212285672336035.post-53110754800590363362009-03-30T01:22:00.000-04:002009-03-30T01:22:00.000-04:00Hello Arlette. I love your site. The food is gre...Hello Arlette. I love your site. The food is great.<BR/>I tried this yogurt receipe, but somehow it turned up a bit tart, especially the second time. The first time I used Balakan style for starter. The next time I used a starter from the same finised yogurt. What can I do to make it less sour? Thanks and keep up the great work.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3690212285672336035.post-56345380682420693012009-03-27T22:46:00.000-04:002009-03-27T22:46:00.000-04:00Oh really, curd cheese for dessert?? this is a new...Oh really, curd cheese for dessert?? this is a new idea I need to try .. Thanks Deeba for SharingArlettehttps://www.blogger.com/profile/02596891473316863494noreply@blogger.comtag:blogger.com,1999:blog-3690212285672336035.post-43541466040958645172009-03-27T21:03:00.000-04:002009-03-27T21:03:00.000-04:00Yes I agree, there can never be less said said abo...Yes I agree, there can never be less said said about the benfits of yogurt. I make my own too, almost everyday & made a load of curd cheese like this. In fact I've begun using curd cheese for frozen sorbets, mousse tarts, ice-cream etc. It's finger-licking good!!Deeba PABhttps://www.blogger.com/profile/05527333008494519621noreply@blogger.com