By: Day 4: Herod’s Palace, Arnon Valley, and Kerak Castle « hakuna matata
[…] Arnon Valley. James and Tania supplied us with an absolutely delicious Jordanian lunch feast of labneh yogurt spread with olive oil and oregano, all rolled up with freshly sliced tomatoes into a...
View ArticleBy: Suzanette Howell
Your recipe seem simple I hope I can achieve it if I change to almond milk
View ArticleBy: Kip
I never thought about using almond milk! Let me know how it turns out if you try?
View ArticleBy: Kip
It never hurts to do that and is probably a good idea if you don’t have a high power liquidiser like a Vitamix.
View ArticleBy: meh
It’s better to use lactic acid to get that sharpness. Also, you can use probiotics or rejuvelac to culture the yoghurts for a few days, weeks or months to make a real non-dairy cheese!
View ArticleBy: Kip
I also make long fermented cheeses with the methods you’ve mentioned, but that process is not representative of labneh at all. Would you care to share your vegan yoghurt recipe?
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