Here is one I have used @gillymary
Ingredients:
1.2L low-fat milk
2 tbsp lemon juice
Pinch of salt
Stove or oven method:
In a saucepan, heat the milk until it is very hot but not boiling. Remove from heat and allow to cool for 2 minutes.
Add lemon juice to the milk and gently stir. This will cause curds to form and a milky liquid which is called whey. Leave to stand for 30 minutes.
Pour through a strainer to catch the curds. Transfer the curds to a container and add salt. Keep in an airtight container in the refrigerator.
Here is another though
In a large saucepan with a lid, slowly bring 1 gallon organic milk up to 120 degrees F. Remove from heat and pour in 1 cup white vinegar. Slowly stir until the curd and whey begin to separate, about 2-3 minutes. Cover and allow to sit at room temperature for 30 minutes. Line a colander with cheesecloth and pour the mixture through it. (Don’t discard the whey: it can be used to make homemade ricotta cheese!)
Gather the curd up in the cheesecloth and rinse under cold water, gently squeezing and moving the mixture under the running stream for about 3 minutes, or until it has completely cooled. Squeeze dry and transfer to a bowl. Use a fork to break into pieces (large curd or small curd, the choice is yours!). Add the salt and stir to combine.
Store the curd and 1/2 cup half-and-half separately, and combine just before serving. The curd will keep in the fridge for a week; if you don’t use it all by then, dry it overnight by placing it in cheesecloth over a bowl in the fridge. Then slice the dried curd and use as you would cheese curd.
Ingredients:
1.2L low-fat milk
2 tbsp lemon juice
Pinch of salt
Stove or oven method:
In a saucepan, heat the milk until it is very hot but not boiling. Remove from heat and allow to cool for 2 minutes.
Add lemon juice to the milk and gently stir. This will cause curds to form and a milky liquid which is called whey. Leave to stand for 30 minutes.
Pour through a strainer to catch the curds. Transfer the curds to a container and add salt. Keep in an airtight container in the refrigerator.
Here is another though
In a large saucepan with a lid, slowly bring 1 gallon organic milk up to 120 degrees F. Remove from heat and pour in 1 cup white vinegar. Slowly stir until the curd and whey begin to separate, about 2-3 minutes. Cover and allow to sit at room temperature for 30 minutes. Line a colander with cheesecloth and pour the mixture through it. (Don’t discard the whey: it can be used to make homemade ricotta cheese!)
Gather the curd up in the cheesecloth and rinse under cold water, gently squeezing and moving the mixture under the running stream for about 3 minutes, or until it has completely cooled. Squeeze dry and transfer to a bowl. Use a fork to break into pieces (large curd or small curd, the choice is yours!). Add the salt and stir to combine.
Store the curd and 1/2 cup half-and-half separately, and combine just before serving. The curd will keep in the fridge for a week; if you don’t use it all by then, dry it overnight by placing it in cheesecloth over a bowl in the fridge. Then slice the dried curd and use as you would cheese curd.
I've never even tried labneh! And I'm rather adventurous with food- oh, the shame!
