It is eaten in the Middle East, it is low in fat and perfect for the summer. Here's how to prepare the labneh (it's very easy) thanks to the yoghurt tips
The labneh is a typical product of Middle Eastern countries e it is prepared starting from yogurt, traditional or poured, added with fine salt. It is even more compact and creamy than strained yoghurt and has a slightly salty and sour taste. These features make it similar to a soft cheese.
There Yogurtista it's not a person, it's a book written by Virginia Repetto and now in the bookstore: Yogurtista – Homemade yogurt: recipes, types, benefits (Nomos Edizioni). The book explains the best way to prepare yogurt (classic, Greek, with skimmed milk, lactose-free, goat's milk and even with the vegetable soy drink) and how to use it to create new recipes, replacing it with butter or cream, or as accompanying salads or summer dishes. Like these labneh tartufini.
How to do the labneh
To prepare the labneh mix 1 kg of yoghurt poured with a teaspoon of fine salt and pour it into a colander coated with several layers of cheesecloth, or with a clean cloth washed with neutral soap and without fabric softener. Place the colander on a bowl to collect the serum, close the gauze by rolling the edges and let the yogurt flow into the refrigerator for at least 24 hours. From time to time roll the gauze so as to further close the bundle. After this time you will get about 700 g of labneh and 300 g of serum.
How to make tartufini
The labneh is delicious simply spread on bread and a little oil, but for an aperitif I suggest you prepare savory truffles. With your hands form labneh balls, cold from the fridge, and roll them in the breading you have chosen: for example you can use dried aromatic herbs, chopped pistachio or other nuts, sesame seeds, poppy seeds or paprika. You can make the labneh balls early, but I suggest you cover them at the last moment to prevent the breading from getting too moist.
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