Labneh, Ontario Yogurt Cheese

"Homemade is best!"

Hello my snowy followers, are you fans of goat milk products? If so, check out River's Edge Goat Dairy located in Arthur, Ontario.
Today I am venturing into the realm of Middle Eastern cooking! I absolutely love the colours and flavours of the cuisine and am so excited about today's recipes. Labneh is a traditional yogurt cheese and za'atar is an aromatic and extremely versatile spice mixture. I tasted both for the first time while at a friend's dinner party quite a few years ago. I remember David showing up with a container of rich creamy cheese, a jar of spices, a bottle of olive oil and a bag of pitas. We were all intrigued! Dave explained that these were his mum's traditional recipes and quickly assembled his appetizer. He spread out the lush labneh onto a plate, drizzled it with olive oil and sprinkled over the za'atar spice mix. He then combined more za'atar with olive oil, brushed it on the tops of the pita bread and baked them in the oven. The toasty pitas were cut into wedges and he casually told us to go ahead. Needless to say, Dave's appetizer was the highlight of the evening and something I have wanted to make on my own ever since. I finally decided to go for it when I got Yotam Ottelenghi and Sami Tamimi's latest cookbook 'Jerusalem' for Christmas. This is the third cookbook released from the duo of chefs who own the Ottolenghi fine food shops in London, England. If you haven't checked out their books, please do! The vivid photography pulls you into a culinary experience that is abundant with the fresh ingredients and unique flavours of the Middle East, interlaced with traditional European influences and techniques. Wonderful!

Simple and Tasty Recipe:

Labneh, Ontario Yogurt Cheese
(makes about 2 cups)

1 cup goat milk yogurt, any percentage
1 cup Greek yogurt, any percentage
Pinch of sea salt

Combine both yogurts in a bowl with a pinch of salt. Spoon the mixture into a cheesecloth lined sieve (over a bowl) and tie the top of the cloth to make a bundle. Place the bowl into the fridge and allow it to drain for 12 to 36 hours, depending on how thick you want the cheese. It will go from the consistency of a thick sour cream to a firm cream cheese. Serve immediately or place in a container for up to one week. Or, if the cheese has drained for 36 hours it will be thick enough to roll into balls and be kept in a jar topped with olive oil and fitted with a lid. This will also keep for up to a week.

Za'atar
(makes about 1/2 cup)

1/3 cup dried thyme
2 tbsp sesame seeds, toasted
1 tsp sumac, ground
1/2 tsp sea salt

Place the dried thyme into a coffee grinder and grind until roughly ground (some texture is nice). Transfer into a jar with a tight fitting lid and stir in the rest of the ingredients. It will keep for up to three months.

So, so good! I allowed my labneh to drain for 24 hours and used full fat yogurts, but using low fat yogurts would be fine as well. Make sure to check the bowl under the draining yogurt and discard the strained liquid. Now, there are an infinite number of za'atar recipes out there, so it comes down to personal taste. Some recipes add oregano, marjoram or cumin, use more or less thyme, sumac and sesame seeds. I know I will continue to experiment and I cannot wait until the garden is in full swing so I can use my own thyme in the za'atar! Just as a warning, this spice mix is quite powerful, so when you use it, do it sparingly. I am not kidding when I say that a little goes a long way! Try your za'atar on chicken, fish or sprinkled on salads.
Well followers, I sure hope you have enjoyed today's adventure and I'll be back next week with another great recipe!