Recipe by: Zayaan Khan
2 cups Clover Bliss Plain Double Cream Yoghurt
½ tsp kosher salt
How to Make It
Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters); spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl. Lightly cover strainer with plastic wrap. Refrigerate 24 hours.
Remove strainer from bowl; put whey aside. Spoon labneh into a bowl; stir in salt. Store in refrigerator for up to 1 week.
Fermented Chilli Sauce
Use the whey to make a chilli sauce:
50g seeds nuts of choice (sesame, cashew or peanut work deliciously)
1T sweetness or 2-4T if you wish to make sweet chilli sauce
Enough whey starter to take the paste into the consistency that you like.
Enough vinegar to put a thin layer covering the surface
Blitz all your ingredients EXCEPT vinegar together. Place in a very clean jar making sure to pour into the middle and not slurp along the sides (unwanted bacteria and fungi love that) Top with vinegar of choice, enough to cause a thin layer covering all the paste beneath.
You can also use the whey to make ketchup
2 large packets tomato paste (generally 100ml or 110ml each) •
2 T starter whey
2 T apple cider vinegar or any fruit or wine vinegar
1 T honey or maple syrup
1 clove minced garlic
¼ t salt
¼ t allspice
¼ t ground cloves
Combine everything except the vinegar into a glass or ceramic jar. Thoroughly mix the ingredients and taste. Add more of anything until it is the flavour you are looking for.