Name: Homemade Yogurt Cheese with Hazelnut-Nigella Dukkah
Total time: 1 h 15 min
Ingredients: 2 cups plain yogurt; 2 tablespoons recipe; Extra-virgin olive oil

Why This Recipe Works

Also called labneh, this Middle Eastern ingredient isn't really a cheese at all; rather, it's yogurt that's been strained to remove the whey, giving it a thick, lush consistency and a rich, tangy flavor. It makes a great fresh dip or spread for bread or vegetables—and is even more lively with a sprinkle of spice. We like to top it with another Middle Eastern ingredient, dukkah, as the thickened yogurt's tang is a nice foil to the blend's concentrated, toasty flavors. Yogurt cheese couldn't be easier to make at home, requiring only one ingredient and a couple hours of hands-off time. To end up with about 1 cup of yogurt cheese, we started with 2 cups of traditional yogurt. A strainer lined with a triple layer of cheesecloth was ideal for allowing the whey to drain off. After about 8 hours, a full cup of whey had drained off, leaving velvety strained yogurt.

Before You Begin

Both regular and low-fat yogurt will work well here; do not use nonfat yogurt. Avoid yogurts containing modified food starch, gelatin, or gums since they prevent the yogurt from draining. We particularly like our more strongly flavored Hazelnut-Nigella Dukkah with the labneh. Serve with warm pita, pita chips, or fresh crudités.

Instructions

Line colander or fine-mesh strainer with triple layer of cheesecloth and place over large bowl or measuring cup. Place yogurt in colander, cover with plastic wrap (plastic should not touch yogurt), and refrigerate until 1 cup whey has drained from yogurt, at least 8 hours or up to 12 hours. (If more than 1 cup whey drains from yogurt, stir extra back into yogurt.)

Spread drained yogurt attractively over serving plate. Sprinkle with dukkah and drizzle with oil to taste. Serve.