This video will show you how to make Labneh & Shanklish follow along with the video there is also a shopping list of ingredients needed listed below.
Feel free to leave a comment suggesting something for me to cook or any changes you can recommend to the recipe.
Ingredient List:
Labneh
500g yogurt full fat natural
1 tsp salt
1 tsp dry mint
Shanklish
1kg yogurt full fat natural
coating
1 tsp smoked paprika
1 tsp nigella seeds
1 tsp mint
1 tsp chili flakes
you can also coat in sesame seeds or anything else you like
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hey guys pepperami here this week we are
making not one but two cheeses and these
are super simple cheeses as well as all
you will need is some full fat yogurt
and some
salt now cheese number one is probably
the most simple cheese that I’ve ever
made and that is leoner I hope I’m
saying that right and all you’ll need
for this is 500 G of natural yogurt full
of fat with some salt and optionally
some dried
mint now to start you want to sterilize
your cheesecloth in boiling water and
then line a colender or a Sie combine
500 Ms of your yogurt with 1 teaspoon of
salt I’m of course using corage sea salt
and optionally 1 teaspoon of mint now I
do really honestly recommend adding the
mint as it just ties it all together and
it really does work well with
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this then once that is all mixed up pour
it into your cheesecloth optionally
taste yep that is salty minty yogurt and
then place over a bowl
for 20 to 48 hours at room temperature
now I did say this was simple I didn’t
say it was going to be quick but the
longer you leave it the thicker and Dyer
it will
become now at the 12-hour stage I just
thought I’d check on this before before
I go to work in the morning it’s quite
thick and would make a nice
spread now I’m back from work we’re
roughly at the 24-hour Mark and it’s
getting really thick and starting to get
firm enough to
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shape now at the 36-hour mark this is
where I personally am calling it as I
started with a thicker yogurt to begin
with now this is thick and firm so I’m
going to be moving it to the fridge for
the final 12 hours and letting it sit in
a bowl while it’s not
draining then once chilled either place
in a tub and use as a spread or a dip or
take small amounts in your hands and
shape it into balls and then cover in
oil now once these are fully submerged
in oil they should keep in the oil for
at least a few weeks possibly even up to
a couple of months as no oxygen can get
into
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them now now moving on to cheese number
two for this you want around 1 kg of
plain natural yogurt now this one is
super simple too and it’s called
shanklish I
think either way it’s probably going to
be on the screen or it’s going to be in
the title of the video
anyway but to start you want to put your
cheesecloth in boiling water once again
and then place your yogur into a pan and
gently heat until the whe starts to
separate out
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now you want to keep it around this
temperature as the waist starts separate
out for 15 minutes now if you have a lid
you can remove it from the Heat and just
cover it and let it sit that did the
trick for me if you don’t have a lid for
your pan then you are just going to have
to stay there and keep stirring it until
it is nice fully warmed and the whe is
really starting to separate
out now after the 15 minutes you should
have a nice clear separation and then
pour the warm yogurt through your
cheesecloth and let drain now as this
has been heated the yogurt has thinned
the Whey has separated out and the Whey
is going to drain a lot faster which
means a much shorter time than the
previous cheeses 24 to 48 hours is down
to a nice 1 to 4
hours now whil drying you want to of
course keep checking on the cheese as it
will dry fast on the outsides so you
want to remember to check on it and mix
the cheese for nice even
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drying then once dry and firm enough to
shape into a bowl you can either coat it
with a mixture of herbs of your choice
but you can really coat it in anything
you do fancy or you can leave it plain
and enjoy as it is now this is going to
be a little bit bit more acidic than the
previous cheese as you have removed the
Whey as
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well and there you have it too super
simple easy to make cheeses from yogurt
no faffing about with citric acids or
lemons or renit just yogurt salt and
spices and that wraps up this week’s
video so as always if you like what you
saw let me know down below with a like
and a comment if you are indeed new here
feel free to subscribe for free weekly
cooking content and I will see you all
again next week thanks for watching
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oh
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