This is based on the Moro recipe, which itself is based on a recipe dating back to 10,000 BC. I used the lovely raw milk and cream and yoghurt (as the starter) from Hurdlebrook.
Makes about 500 g
Ingredients
1 litre full-fat milk; 150 ml cream; 75 g live yoghurt
Preparation
Pour the milk into a saucepan (it should be no more than two thirds full) and bring to the boil whilst stirring frequently. Once boiled turn down to a simmer and reduce to between a half and two thirds. Take off the heat and pour into a bowl. Stir in the cream and mix well.
Allow the mixture to cool until you can dip your finger in and count to ten. It can’t be too hot or this will kill the bacteria and too cold and the bacteria won’t be active enough.
Cover with clingfilm and leave overnight for about 8 hours until a thick set culture has formed. When set mix together and refrigerate.
You can then use this yoghurt to make labneh.
What Matt Ate 