Aarts (Mongolian fermented-milk curds)
Aarts is a soft Mongolian curd made by draining boiled fermented yogurt; it remains wet, unlike aaruul, which is dried.
Strained yogurt and labneh-style fresh dairy
Greek-style yogurt · labneh-style fresh dairy
Yogurt drained of part of its whey in a cloth-lined sieve in the fridge, giving a thicker, firmer fresh dairy base.
Strained yogurt, not labneh
Strained yogurt is yogurt drained of part of its whey in a cloth-lined sieve kept in the refrigerator. The result is thicker and firmer than the yogurt it started from. The draft keeps this page to the straining step. The sources used here do not give labneh's own salting or final texture, so this page is strained yogurt rather than a labneh recipe.
The base yogurt is made and chilled by a documented yogurt route; this page takes the chilled yogurt as its starting point.
Sources for this section
Draining in the refrigerator
The Instant Pot UK yoghurt recipe drains chilled yoghurt in the refrigerator. The sieve is lined with muslin or a nut-milk bag and set over a bowl, the chilled yogurt is added, and the bowl stays in the refrigerator while it drains. About 2 hours gives a thick, creamy yogurt; 4 hours or longer gives a firmer one. The liquid that collects is whey.
The Good Food slow-cooker yogurt recipe also strains its yogurt through muslin. Neither source prints a temperature for the drain, so the only temperature control this page relies on is the refrigerator the yogurt is kept in.
Sources for this section
Keeping the strained yogurt
The source does not give a storage limit for the strained product. It gives one for the base yogurt: kept refrigerated in a clean, airtight container and used within two weeks.
The Instant Pot UK recipe says to discard the yogurt if mould, an unpleasant smell or unusual discolouration appears. Smell and taste do not establish safety, and a clean, refrigerated container is the control the source names.
Sources for this section
What the sources leave open
Labneh salt and final texture: no labneh recipe in the sources.
Storage of strained yogurt: not stated.
Sources for this section
History
not researched yet
Ingredients
Scaling: source batch only
Chilled yogurtmade and chilled as in the yogurt recipe
1 L
the Instant Pot UK batch sizeMethod
Risks and precautions · Standard risk
Drain under refrigeration
Control sourceDiscard if mould, unpleasant smell or unusual discolouration appears (Instant Pot UK, for the yoghurt).
- Line a large sieve with muslin or a nut-milk bag and set it over a bowl.
- Add the chilled yoghurt and keep it in the fridge while it drains.
- Drain about 2 hours for a thick, creamy yoghurt, or 4 hours or longer for a firmer result. The liquid collected is whey.
Places
No source in this record establishes a place.
Related
Related in the family
Clotted cream (Cornish style)
High-fat cream scalded below boiling for at least an hour until a thick crust forms, then cooled hard so the crust sets and the cream beneath thickens.
Crème fraîche
Crème fraîche is cream soured by lactic cultures into a thick, mild topping. It suits fruit and desserts as well as soups, sauces and other savoury dishes.
Cultured butter
Cultured butter is churned from cream soured with lactic cultures. Its lightly tart flavour comes from the cultured cream, which separates into butter grains and buttermilk.
Cultured buttermilk
Cultured buttermilk is skim milk soured with a lactic starter into a tangy drink. This Canadian home method sets the milk without churning cream.
Cultured buttermilk, direct-set
Milk thickened with a packet of buttermilk culture makes a tangy drink and a baking ingredient. This warm-incubated version uses whole milk.
Filmjölk
Filmjölk is a Swedish cultured milk with mild acidity and a spoonable body. This recurring batch uses filmjölk from the previous batch to culture fresh milk.
Ghee, clarified butter and rendered fats
Butter heated until most water leaves and the milk solids separate, giving a fat that keeps far longer than butter. Rendering applies the same heat to animal tissue to make lard and tallow.
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Sources
Instant Pot UKMethod · Storage
Creamy, Home-Made Yoghurtstraining in the fridge, 2 h or 4 h+
base yoghurt storage
Cited in: Strained yogurt, not labneh; Draining in the refrigerator; Keeping the strained yogurt; What the sources leave open
BBC Good Food Middle EastMethod
Slow cooker bio yogurtstraining through muslin; longer is thicker
Cited in: Strained yogurt, not labneh; Draining in the refrigerator; What the sources leave open