I’ve been making Goat Labneh, a fresh homemade goat cheese. It is extremely simple in fact you will be very surprised just how simple it is to make creamy delicious fresh goat cheese at home. All you need is a big pot of creamy goat yoghurt.
I’ve used Meredith dairy yoghurt from Victoria www.meredithdairy.com . It’s a clean fresh yoghurt with a gentle goat flavour. You’ll find it in some health food stores and Harris farm Markets. I drained it just as you do to make regular Labne in muslin cloth over a bowl overnight or at least for a couple of hours depending on how thick you’d like your Labne.
Before the delicious Labneh recipe I wanted to show you some of the interesting food I found on a trip to Penang in Malaysia. One of my favourite places in Malaysia to travel would have to be the amazing island of food and fun, Penang.
Nutmeg grows abundantly in these parts and is a real favourite as a fruit or pickled and candied but also fresh, as a drink. Drinking nutmeg juice is a lovely quirky Penang pastime. Like everything in life there are many different takes on what constitutes a good Nutmeg juice. Not all juices are equal with some being delivered to the table as a brownish iced drink with a sweet back note. These are produced from Nutmeg syrup (in bottles and commercially produced) that can be bought in the markets and shops. The real squeezed nutmeg juice is a white liquid that is often served with a sour plum floating in the bottom. It is sweet and savoury at the same time with the exotic and surprisingly delicate taste of nutmeg.
I hope to make some interesting things with that candied and pickled nutmeg. But for now, all my kitchen contains is this totally creamy and moorish fresh Goat Cheese or Labneh. I’ve called today’s recipe Goat Labneh Roasted Tomatoes Chives and Balsamic. You could make it from Greek yoghurt by draining for a day or use ready made Goat curd. It makes a great do ahead snack to keep people happy while you are busy in the kitchen.
- 500 gm goat yoghurt
- 250 gm Cherry Tomatoes
- 40 ml balsamic vinegar
- 40 ml olive oil
- 1/4 cup chives snipped
- 5 gm salt and pepper
- 25 gm pinenuts toasted
- 50 gm bacon cooked to crisp drained and crumbled (optional)
- 20 ml olive oil
- Fresh cracked pepper
You can serve this with any kind of biscuits or chips you like
you can substitute basil for chives or use both.
This can also be spread onto bruschetta toasts too!