I just returned from a trip to Isla Mujeres, in Mexico, near Cancun. I had a blast visiting with an old friend -- eating, drinking and toodling around the island in her golf cart. I saw all sorts of fabulous stuff like an island made of plastic bottles and a sea horse paternity ward.
The image to the left gives an idea of the gorgeous coastline. It's like a warm version of Oregon sans trees and cliffs.
I had lots of fabulous food including a wonderful version of Labane, or spreadable yogurt cheese at a restaurant called Olivia's (a taste of the Mediterranean). The Greek items I tried; classics like spanakopita and (nuts, I can't remember the name) were the best renditions of the dishes I've ever tried.
I liked the labane so much I decided to make my own. But first, I must make yogurt.
Until yesterday, when I decided to give yogurt a try. I brought a quart of milk to a boil, let it cool, and added a heaping tablespoon of good, Greek yogurt with active cultures. I poured the milk into the cups that came with the yogurt maker, plugged it in, and waited. Waited for 12 hours.
yogurt with a heavy texture, nicely clotted, and a softly sharp, tangy taste.
The Labane recipe I'll try seems seems simple enough. Mix yogurt, coriander, garlic, salt and pepper, then strain through cheese cloth. More on that later.....
Here's the Foodista entry on labane. I just started a batch and mixed the yogurt with coriander, garlic, salt and XVOO, then placed in cheesecloth to drain.