Yogurt cheese, or Labne as it’s referred to in the Middle East, is simply made by draining yogurt until what’s left is thick and smooth. Yogurt cheese can be used just as you would cream cheese. I use it sometimes to replace sour cream in a recipe. Labne can be found at all middle eastern supermarkets in the US. This yogurt cheese torta is very easy to prepare and your guests will go ah! over it…
Ingredients:
1 1/3 cups yogurt cheese
1/2 cup cilantro pesto (simply replace basil with cilantro) recipe below
Fresh cilantro or basil sprigs
Thin baguette slices
Method:
Line a wide-mouth, 2 to 3-cup non corrosive container with two smooth layers of cheesecloth or a clean, dry muslin or linen towel.
Press a fourth of the yogurt cheese evenly over bottom of container.
Spread a third of the pesto evenly over cheese to edges of container.
Repeat steps to layer remaining cheese and pesto, ending with cheese.
Fold edges of cloth over cheese and press gently to compact.
Cover airtight and chill until firm, at least 1 hour or up to 1 day.
When ready to serve, unfold the cheesecloth and invert the yogurt cheese onto a serving dish.
Serve this torta with pita chips or crackers and enjoy.
Bon Appetit
Pesto:
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil in a steady small stream while the food processor is running; doing so will help it emulsify and keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Season with salt and pepper and serve with pasta, dip, baked potatoes, etc…