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sexta-feira, 25 de julho de 2014

Labaneh

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Enlarge Credit: Eilon Paz SERVES 4



INGREDIENTS


8 cups whole milk

1 cup plain yogurt

Kosher salt, to taste

Olive oil, for serving



INSTRUCTIONS


1. Bring milk to a boil in a 4-qt. nonreactive saucepan fitted with a deep-fry thermometer. Remove from heat and let cool until thermometer reads 118°. Transfer 1 cup milk to a bowl; whisk in yogurt until combined. Add yogurt mixture to saucepan and whisk until smooth; cover tightly with plastic wrap and let sit in a warm place (ideally 70°-75°) until thickened, 6-8 hours.



2. Line a fine-mesh strainer with 3 layers of cheesecloth; set over a bowl. Transfer yogurt to strainer; let drain at least 8 hours or overnight. Transfer to a serving dish. Season with salt and drizzle with oil.



















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