The labneh came out of the fridge yesterday and I am starting to feel more confident in my cheese making skills. Put it in a bowl and seasoned it with some EVOO and kosher salt (hopefully solving the not-enough-salt problem I ran into with the lemon cheese). From my 36oz. of Greek yogurt came 2 lovely logs of labneh. (And that big mason jar full of whey.) It has a tangy taste and a creamy consistency somewhere between cream cheese and goat cheese. I plan to serve it to some of my wino friends tomorrow- alongside some homemade jam (cherry or blueberry) and yummy wines, natch.
Currently, I have a pitcher of milk made from dry milk and some heavy cream in my fridge waiting to try out mozzarella making! I’ve seen it done tableside, and it’s always an impressive sight. Hopefully I can pull it off. Wonderful World of Rennet here I come!