Some of our student recently learned how to make Labneh (yoghurt cheese).

Some students from the Years 9 and 10 food technology class learned how to make and eat Labneh Cheese and other dairy productssuch as butter and baked items. The students are studying Dairy/Protein and are learning about nut, grain, dairy-free milk, lactose, condensed, evaporated and milk with varying degrees of fat content, using sponsored products kindly donated by Westland Milk Products.

Students of the Level 1 Food class have also been very busy attached are some photos of them creating delicious spring rolls.

You can give the cheese a go at home by following the recipe below or by visiting the EasiYo site for the recipe.

Ingredients

• 500g (2 cups) of EasiYo Greek Style yogurt

For savoury yogurt cheese:

• 1 small crushed garlic clove
• ½ teaspoon lemon zest
• ½ teaspoon salt

For sweet style yogurt cheese:

• 1 tablespoon honey
• ½ teaspoon cinnamon
• 1 pinch of orange zest

Method

Place a sieve over a bowl and line the inside with a generous piece of muslin or a new kitchen dish cloth. Pour the yogurt into the lined sieve and secure the cloth around to make a ball twisting the top to extract the liquid (whey) leave over night or longer squeezing and twisting occasionally. The longer it drains the firmer the cheese will be.

Try the savoury cheese on bagels with smoked salmon, micro greens and capers, avocado and ham, or vine tomatoes and basil

Variations/Comments

For sweet versions try strawberry or fruit jams or sliced banana and drizzle over honey. It’s great on scones or muffins and toasted fruit bread too.

Conversion: 1 metric cup = 250ml