I wanted to talk to you about three things today, labneh, dukkah and matsoni. As you will see from this article, all three items are more or less related. Labneh is a soft cheese made from thick Greek yoghurt, matsoni is a type of yoghurt and dukkah is a spice mix that goes well with labneh. I have been experimenting with the three of them over the last couple of weeks and thought it was time to share my findings with you all. Let’s start with matsoni.
I have made my own yoghurt in the past and I still have a yoghurt maker, but for a number of reasons it has pretty much sat there collecting dust after my initial enthusiasm wained. Recent changes in yoghurt availability, or lack of, here in the village shop had me thinking that the time was ripe to start making yoghurt again. At more or less the same time I heard about matsoni, also known as Caspian Sea yoghurt. There are a couple of things that attracted me to matsoni…….
Firstly you don’t need a yoghurt maker! The bacteria in matsoni can do their work at around the 20ºC mark. Here at least the temperature is often above this. Even now, in winter, I have had no problems as I just put the mixture near a radiator. Even though our radiators switch off at night, this has in no way deterred the bacteria from performing their function!
Secondly, you can make this yoghurt ad infinitum. If you want to get away from shop bought products and their additives, this is the one for you. Just hold back a small portion of one batch of yoghurt to make the next, it is as simple as that!
……… To read the rest of the article and to see the recipe please click here.
2017 Lincoln W. Betteridge