THINGS I LIKE: Yogurt Cheese

Yogurt cheese is prepared and eaten in many countries of the world and is known by different names:  Labneh in Lebanon, Saudia Arabia and other Persian Gulf states, Lebni in Armenia, Labne in Turkey and Dali in India, to name a few. When I was growing up, I never liked yogurt that was available in the U.S because of its, to my taste, "slimy" consistency. As an adult, however, my younger daughter Jill intoduced me to yogurt cheese that was called Labne. It was rich and creamy, with a consistancy of soft cream cheese, and had a delicious "tang" to it. I became an immediate fan. Subsequently, I learned how simple it was to make it using good, commercial yogurt products that become available in the market.

How I make it follows::

 Place a sieve or strainer, that is lined with several layers of wet, wrung out cheese cloth, over a dish or pan large enough to collect liquid that will drain from the yogurt.

Place yogurt, preferably Mediterranean, Greek or Bulgarian style, into the sieve/strainer and refrigerate overnight or, until the yogurt has reached the consistency of soft cream cheese. Discard the yogurt water.

To serve:

Spoon yogurt cheese onto a plate and mold into a mound shape. Using a spoon, make a well in the center of the mound. Fill well with the  best quality of extra virgin olive oil you have available, allowing the oil to "overflow" a little onto the plate. Sprinkle with chopped fresh herbs ( I use Mint but you can use different  herbs, Dill, Tarragon or other herb(s) of your choice) and serve with wedges of fresh Pita or Pita chips. ENJOY!

COOKING TIP: Seasoning Food

When seasoning food, the height at which the seasonings are sprinkled is important. The higher the height ( up to a point) seasoning is sprinkled on, the more uniform the distribution of the seasoning becomes. The more uniform the seasoning is distributed, the better the food tastes.TWELVE inches above the food is a good height to sprinkle on seasonings.

COOKING TIP: Buttermilk

Like to use Buttermilk but don't use it all?  Place 1/2 - 1C amounts in small plastic bags with closures, seal and place in the freezer. Defrost the amount you need in the refrigerator when a recipe calls for buttermilk.

COOKING TIP: Nuts to You - Salad!

Adding toasted nuts greatly dresses up any salad. To toast nuts (try to use uniform size), spread in an even layer on a rimmed baking sheet. Cook at 400F for 7 - 10 minutes or until nuts turn brown. Shake or stir half way through toasting. Remove immediately and allow to cool before using.

                                                                  Alternatively

Place nuts in a skillet, in a single layer. Heat skillet to medium - high heat and toast nuts for 5 - 7 minutes or until they start to turn brown and are fragrant to the smell. Remove from pan as soon as they are done and allow to cool before using.

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FOOD TRIVIA: Earl Grey Tea

The distinctive flavor and aroma of Earl Grey tea (a blend of black teas from India and Sri Lanka) comes from it's being flavored with oil extracted from the rind of the Mediterranean orange (Citrus aurantium bergamia).

FOOD TRIVIA: Champagne "Cages"

The twisted wire cap, called a "cage", that holds the cork on a champagne bottle to ensure it doesn't "pop" off due to the pressure inside the bottle, is twisted 6 1/2 times no matter what is the brand of the champagne maker.