|Great for breakfast with honey|
The next step is to make some labne. This is a very simple style of fresh curd cheese, made by straining the whey out of some plain yoghurt. This is about 500g of plain yoghurt, with ½ tsp of salt mixed in for flavour, and to help the draining process. Place the yoghurt in a cloth-lined strainer over a jug or bowl, and leave overnight.
The result is a thick, smooth curd cheese. It has a texture similar to cream cheese but with a very light, tangy flavour. You can roll it into balls, coat with herbs and spices and store in oil, but I'm going to leave mine plain for now. It goes brilliantly with middle eastern flavours such as dried mint and sumac.
Up until now, I probably would have eaten the cheese and poured the whey down the sink, but I recently found this recipe* at Edible Aria for homemade mustard, which is handy, because I've run out! But whey? In mustard?
The whey from yoghurt is of course teeming with probiotic cultures - you can add it to preserved foods to help with the fermenting process, and to give them a healthy boost! Thank you internets yet again! This particular batch of mustard isn't fully organic, because I'm still in the process of converting my spice cupboard to organic. It already tastes and smells delicious - can't wait to eat it once it's had a chance to really develop the flavours (takes about a week). If I knew wholegrain mustard was this easy to make, I'd have stopped buying it years ago!
*I made a half-batch of the recipe, and it made about 1 cup of mustard.