2 cups labne (A thick soft cream cheese style yogurt. It can be easily found in Mediterranean specialty food stores or some grocery stores. Or you can easily make your own, see note.)
3 oz. Very Cherre Cherry Pomegranate Juice.
1 shallot finely minced (may substitute 2 Tablespoons of red onion)
1 small clove crushed garlic
Dried cherries for garnish (optional)
Shallot greens or scallions for garnish (optional)
In a mixing bowl combine labne and Very Cherre Cherry Pomegranate juice. Fold in shallots and garlic. Garnish with dried Cherries and shallot greens.
Serve as a dip with fresh fruit, vegetables or crackers.
Note:
Making lebne from plain yogurt is very simple. All you need is some fine cheese cloth. You can make it a week or a day ahead of time.
2 pound container of plain yogurt
2 teaspoons salt
fine cheese cloth or muslin
Start with a 2 pound container of plain yogurt. Mix in 2 teaspoons of salt. Line a bowl or strainer with cheese cloth or muslin. Pour yogurt into cheese cloth. liquid will drip out immediately.
Gather the edges of the cheese cloth twisting them together to form a ball. Keep twisting to remove as much liquid as possible. Place the ball in a strainer over a small bowl. if you don't have a strainer tie a twine around the twisted cheese cloth and around a wooden spoon. Suspend the ball over a bowl to catch the dripping liquid.
Place the whole thing in the refrigerator over night and up to two days. You will need to make sure the bottom of the ball never touches the drained liquid.
The mass of the yogurt will reduce by almost half.
To store the Labne for more than a day form the labne into golf ball sized balls. Place in a jar or plastic container and cover with olive oil.
2 pound container of plain yogurt
2 teaspoons salt
fine cheese cloth or muslin
Start with a 2 pound container of plain yogurt. Mix in 2 teaspoons of salt. Line a bowl or strainer with cheese cloth or muslin. Pour yogurt into cheese cloth. liquid will drip out immediately.
Gather the edges of the cheese cloth twisting them together to form a ball. Keep twisting to remove as much liquid as possible. Place the ball in a strainer over a small bowl. if you don't have a strainer tie a twine around the twisted cheese cloth and around a wooden spoon. Suspend the ball over a bowl to catch the dripping liquid.
Place the whole thing in the refrigerator over night and up to two days. You will need to make sure the bottom of the ball never touches the drained liquid.
The mass of the yogurt will reduce by almost half.
To store the Labne for more than a day form the labne into golf ball sized balls. Place in a jar or plastic container and cover with olive oil.
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