Sous Vide Goat Cheese Labneh

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Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This goat cheese labneh, or strained Greek yogurt, is perfect when served with grilled pita and olive oil. For a little sweetness, add some honey to your preparation. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.

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Ingredients for 10

  • 1 quart whole milk

  • 3 tablespoons yogurt with live active cultures, like full-fat Fage

  • 8 ounces goat cheese

  • 1/4 cup extra virgin olive oil

  • Kosher salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 115°F (46.1°C).

  • Step 2

    In a medium saucepan over medium heat, heat the milk to 180ºF. Pour the milk into a large canning jar and cool until it reaches 100–120ºF.

  • Step 3

    Stir in the yogurt, seal with lid, and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the jar submerged.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the jar from the water bath and transfer to an ice bath.

    • Step 1

      When the yogurt is cool, transfer to a cheesecloth-lined fine-mesh strainer set over a medium bowl. Cover with plastic wrap and refrigerate for at least 12 hours.

    • Step 2

      Discard drained whey and place strained yogurt in a food processor. Add the goat cheese and olive oil. Puree until smooth and season to taste with salt and pepper. Serve.

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115 F / 46.1 C Recipe Temp
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