Show Me The Whey pt. 2
In an earlier post, I took at look a using yoghurt as a source of liquid whey, which in turn can be used to make all sorts of great stuff like lacto-fermented ketchup or raisin chutney. I also touched on some of the ways to use the solids that are left after the whey is removed.
In Show Me The Whey part 2, I take a closer look at some of the ways to use those solids, including a fresh cream cheese replacement and the traditional Middle-eastern labneh and oil-preserved, spice-coated dried labneh balls, all of which may be made at a cost of less than $5.
Once separated from its liquid whey, the solid labneh is ready for use as a replacement for cream cheese, including everything from a sweet or savory spread to crab & cream cheese wontons to cheesecake. In this form, it will keep in the refrigerator for up to about a week, a little longer if salted.
Here, I’ve spread labneh on some thin pumpernickel (made from whole-grain sprouted rye) and topped with lingonberries & rosemary, fresh chives & black sea salt flakes and homemade orange-ginger jam with red pepper. It would work just as nicely on a sprouted bagel with smoked salmon..
Labneh on Pumpernickel with Assorted Toppings
Another good use for labneh is as labneh balls, which are made by rolling the labneh into balls, removing the remaining water by air-drying on absorbent paper for a day or so, rolling in spices such as dried mint or za’atar (sumac, thyme, sesame seeds and salt) and then preserving in olive oil. Made this way, the labneh will last indefinitely on the counter (no refrigeration needed), or at least until it gets eaten..
This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday
Wardeh @ GNOWFGLINS™ said,
July 2, 2009 at 7:45 pm
Thank you for sharing how you preserve labneh in olive oil. I love the idea to roll it in za’atar! This is going on my to-do list, for sure. Recently, I made goat milk feta cheese, which is sitting on the counter, preserved in olive oil. We haven’t tasted it yet ~ tomorrow it will be one week and I’m looking forward to the tasting.I am excited to find more ways of making good food last without refrigeration. Great post and beautiful pictures!
Ren said,
July 2, 2009 at 8:01 pm
Wow, homemade goat milk feta? I haven’t been brave enough to try making real cheese yet – can’t wait to hear about how yours turned out!
Thanks, Wardeh!!
Wardeh @ GNOWFGLINS™ said,
July 2, 2009 at 8:02 pm
And I have a question. If I were to make kefir cheese and roll it into a ball, or even thick chevre, could I preserve it the same way? I would think so, but wondered if you’d tried it. Thanks!
Ren said,
July 2, 2009 at 8:11 pm
I think so, at least for kefir cheese. The trick is to remove virtually all the moisture (beyond just letting the whey drip out for a day) before submerging it in oil. Salting would probably help too.
Kimi @ The Nourishing Gourmet said,
July 2, 2009 at 8:39 pm
That looks delicious! wow! Thanks for being part of the carnival. :-)
Ren said,
July 2, 2009 at 9:19 pm
The Pennywise carnival is a great idea- it really helps to dispel the myth that eating good food is necessarily expensive.
I hope to contribute again next week, God willing and the creek don’t rise :-)
Thank you for all your work!
Pennywise Platter Thursday said,
July 2, 2009 at 8:40 pm
[...] Ren @ EdibleAria Show Me the Whey, part 2 [...]
Wardeh @ GNOWFGLINS™ said,
July 2, 2009 at 8:44 pm
Thanks, Ren! Re: bravery, you would be brave too if you had more than 2 gallons sitting in the fridge and needed a purpose, plus having planned on milking goats for a few years to see the reality come true :) At least that’s my story.
I’m glad you mentioned getting all the moisture out. Perhaps an extra day or two of sitting out with salt to let the cheese fully dessicate before putting it in the brine would be best. Good to talk it through!
Ren said,
July 2, 2009 at 9:12 pm
I dried mine by setting them on a plate lined with unbleached paper coffee filters and changing those as the moisture wicked out. My supposition is that the salt would accelerate the process- I’ll be interested in hearing about how yours turns out if you decide to try it.
Thanks!
emily said,
July 2, 2009 at 11:13 pm
the bread and spreads look so amazing, what lovely pics, i bet they taste good too.
Ren said,
July 2, 2009 at 11:45 pm
Pretty good, as it turns out. I think the black salt/chive was my favorite.
Thank you, Emily!
Levant Summer Salad « Edible Aria said,
August 19, 2009 at 1:12 pm
[...] figs, dates, homemade labneh, toasted nuts, field greens, herbs, peas shoots and caramelized onion [...]
Paul Renshaw said,
March 14, 2010 at 10:47 am
When you set the balls on paper to dry out, it this in the fridge or on the counter at room temperature? Thanks, Paul
Ren said,
March 14, 2010 at 12:59 pm
On the counter, if the temperature is mild.
Show Me the Whey pt. 1 « Edible Aria said,
April 12, 2011 at 9:22 pm
[...] labneh, Nourishing Traditions, strained yoghurt, whey, yoghurt cheese, Za'atar) (Please also see Show Me the Whey part [...]