The 2017 Chronicles of a Newbie Gardener

[Banadoura]

@MdTNGrdner Thanks, will most likely post my 2018 season as well!


@MissS Thank you so much for all the support. I will be in touch for sure re the seed offer

@taboule Thanks! It was both labne and Greek feta

[carolyn137]

OK, I had to go back and find "the white stuff" which I did.I don't know how I missed that,maybe I was just distracted momentarily by looking out of the window to see some deer up in the field.

Carolyn

[bower]

Looks delicious! I also missed it and just read this thread from the beginning, fantastic! You have a lovely place and the plants and fruit looked great.

[Banadoura]

@carolyn have you every tasted labne before? it's excellent with olives/tomatoes/mint.

@bower thanks! black+early+sweet? I am saving my two brightest spots for the Whiskeyjacks

[taboule]

labne = strained yogurt, Lebanese style, a bit "drier/thicker" than strained Greek yogurt, and softer than cream cheese.

Easy to make: mix about 1/2 tspn of salt in 1 quart of yogurt (whole milk best), a bit of water (so it is soupy and easy to mix) then pour in a cheesecloth bag. Hang over the sink overnight or to desired consistency. Spoon into dish, drizzle with EVOO and enjoy with pita bread, olives, mint or any other herb, and of course, tomatoes ;-)

[bower]

Originally Posted by taboule

labne = strained yogurt, Lebanese style, a bit "drier/thicker" than strained Greek yogurt, and softer than cream cheese.

Easy to make: mix about 1/2 tspn of salt in 1 quart of yogurt (whole milk best), a bit of water (so it is soupy and easy to mix) then pour in a cheesecloth bag. Hang over the sink overnight or to desired consistency. Spoon into dish, drizzle with EVOO and enjoy with pita bread, olives, mint or any other herb, and of course, tomatoes ;-)

We make this at home too... great stuff. A Lebanese friend taught me the recipe back in the 90's, but I didn't know the name of it.