Sous Vide Goat Cheese Labneh
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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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 115°F (46.1°C).
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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.
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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.
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Finishing Steps
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Step 0
When the timer goes off, remove the jar from the water bath and transfer to an ice bath.
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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.
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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.