Reduced Shakespeare, er, Yogurt
Nov. 23rd, 2020 08:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Labneh Chocolate Pudding.
This is a combination recipe.
3 cups yogurt (I used house-made full-fat)
1/4 cup cocoa powder (I used 2 Tbsp Dutch and 2 Tbsp black)
1/2 cup sugar (I used 1/4 cup regular and 1/4 cup caramel sugar)
Place a piece of cheesecloth in a colander. Pour in the chilled yogurt, bring up the corners of the cloth, and tie them together. Hang this bag in the fridge with a bowl underneath for 2-3 days. At the end of that time you will have a product that is very close to cream cheese in texture, but not in butterfat content. Cream cheese is 32% butterfat, and yogurt cheese (labneh) is a tenth of that amount. So enjoy.
Mix together cocoa and sugar, then stir into labneh to combine. Mold into balls and chill. Eat chocolate without guilt!
What worked: The base labneh was good - like a firmer cream cheese, but with the tanginess we've come to expect from the goat cream cheese we buy. It would do well as a spread or as a base for an herb/garlic cheese, like a Boursin.
What didn't: The chocolate labneh was too soft to mold into balls, so I divided it into crocks as pudding. If I had silicone ball molds I could probably make frozen yogurt truffles - but I don't. The pudding was tangy and rich without being overwhelming.
3 cups yogurt made about 1 cup labneh. For four people, I should have gone with 4-5 cups yogurt to start. Instead we topped it with whipped mascarpone, which was a nice addition. Whipped creme fraiche would have been too tangy with the labneh already being so.
Will I make it again? I've been looking for additional ways to use the yogurt I have been regularly making, so maybe. It's a bit ridiculous though: I spend 14 hours making the yogurt, then 2-3 days to make the labneh... or I could just make pudding in less than an hour.
This is a combination recipe.
3 cups yogurt (I used house-made full-fat)
1/4 cup cocoa powder (I used 2 Tbsp Dutch and 2 Tbsp black)
1/2 cup sugar (I used 1/4 cup regular and 1/4 cup caramel sugar)
Place a piece of cheesecloth in a colander. Pour in the chilled yogurt, bring up the corners of the cloth, and tie them together. Hang this bag in the fridge with a bowl underneath for 2-3 days. At the end of that time you will have a product that is very close to cream cheese in texture, but not in butterfat content. Cream cheese is 32% butterfat, and yogurt cheese (labneh) is a tenth of that amount. So enjoy.
Mix together cocoa and sugar, then stir into labneh to combine. Mold into balls and chill. Eat chocolate without guilt!
What worked: The base labneh was good - like a firmer cream cheese, but with the tanginess we've come to expect from the goat cream cheese we buy. It would do well as a spread or as a base for an herb/garlic cheese, like a Boursin.
What didn't: The chocolate labneh was too soft to mold into balls, so I divided it into crocks as pudding. If I had silicone ball molds I could probably make frozen yogurt truffles - but I don't. The pudding was tangy and rich without being overwhelming.
3 cups yogurt made about 1 cup labneh. For four people, I should have gone with 4-5 cups yogurt to start. Instead we topped it with whipped mascarpone, which was a nice addition. Whipped creme fraiche would have been too tangy with the labneh already being so.
Will I make it again? I've been looking for additional ways to use the yogurt I have been regularly making, so maybe. It's a bit ridiculous though: I spend 14 hours making the yogurt, then 2-3 days to make the labneh... or I could just make pudding in less than an hour.
no subject
Date: 2020-11-23 08:43 pm (UTC)