Culture Magazine

BEGINNINGS 2024 culturecheesemag.com 11 CHEESE BITES O ften a last-minute topping on mashed potatoes or an unappealing canned companion, peas are more than just an overlooked side dish. This vibrant spring veggie is flavorful and nutritious, and pairs well with a variety of cheeses from tangy chèvre to creamy bloomy rinds and aged cheddars. Fresh peas are gently sweet and slightly earthy, and can level up salads, soups, risottos, quiches, and more. They also provide balance when married with other spring vegetables such as grassy asparagus or spicy radishes. As spring approaches, we encourage you to reintroduce yourself to this fresh staple—it might be the hero of your next meal! c Mini Green Pea, Onion, and Brie Tarts with Honey and Balsamic Glaze recipe on p. 54. Peas in a Pod CELEBRATING THE ARRIVAL OF SPRING WITH FRESH PEAS written and photographed by Lauren Paige Richeson In SEASON DIY Luscious Labneh A DELICIOUS DIY YOGURT SPREAD TO START YOUR DAY written by Louella Hill photography by Kate Simon B efore I discovered labneh (and Greek yogurt, for that matter), I assumed all yogurt was what we find in the supermarket dairy case: sweet, custardy, and just a step away from ice cream. I never knew it could be so savory, simple, and healthful. Labneh—strained yogurt that's pronounced LEB-neigh— can range in texture from soft to dense and in flavor from mellow to mouth-puckeringly sour. If you fiddle with the cultures, the richness of the milk, and how long you drain the curds, there are myriad variations. Most importantly, make sure to enjoy your labneh properly. A friend who grew up eating the stuff claims the spread exists solely as a vehicle for olive oil. Her recommended breakfast: labneh and olive oil on toast with tomatoes, onions, and dried mint. This rich and savory morning meal is a far cry from a sugary cup of caramel crème or blackberry vanilla flavored yogurt. Here's how to make your own. 1. Add milk to a stockpot over medium heat and warm to 195°F, stirring often. Once milk reaches target temperature, remove pot from heat and place in a sink of cold water to cool. Keep pot in sink until milk temperature drops to 115°F. Remove pot from sink and set aside. 2. Combine 3 tablespoons of cooled milk with yogurt in a small bowl. Stir yogurt mixture back into pot of milk. (If using freeze- dried cultures, skip yogurt step and sprinkle cultures over milk's surface, wait 1 minute, then stir.) 3. Cover pot of inoculated milk and place in warm location that won't change temperature (milk needs to stay near 105°F). Try the inside of an oven or a cooler filled with 105°F water. Incubate milk for 6 hours, or until it thickens to the consistency of custard. 4. Remove pot from incubator and place near sink. Line colander with butter muslin. Gently transfer yogurt from pot into colander. When all yogurt is transferred, knot ends of muslin to form a pouch. 5. Suspend pouch on a dowel set over large pot, or loop pouch over faucet. Allow yogurt to drain 12 to 30 hours, or until curds reach desired firmness. About halfway through, shake pouch several times to expel more whey. If curds are too dry after draining, stir in a small amount of water or leftover whey. 3. Scrape curds out of muslin into mixing bowl and season with salt to taste. When ready to serve, spoon labneh into a dish and top with olive oil and dried mint. Top leftover labneh with additional olive oil and store in airtight container in the refrigerator for up to 2 weeks. Louella Hill is the owner and cheesemaker of Ballerino Creamery, located in the Shenandoah Valley of Central Virginia. This article was originally published in our 2017 Summer issue. PHOTO: Leonid Nyshko/Adobe Stock EQUIPMENT: Large, heavy-bottomed stock pot Thermometer Colander 20-by 20-inch piece of butter muslin (a flour-sack dishcloth works well) INGREDIENTS: 1 gallon whole cow's milk 3 tablespoons plain yogurt (or ⅛ teaspoon freeze-dried yogurt cultures) ½ teaspoon kosher salt, plus more to taste 3 tablespoons olive oil 1 teaspoon dried mint LABNEH This recipe takes two days from start to finish but is mostly hands-off. To simplify it,For a simpler version, begin at the fourth step start at Step 4 with two quarts of plain, store-bought yogurt. Makes 14 to 16 ounces labneh, depending on draining time

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