Recipe & photo by Clémence Catz @clem_catz .
THE nopal is a cactus containing a high calcium content and 40% mucillaginous fibers (a bit like aloe vera).....
1 tsp per day in your juices, in legumes or in your vinaigrette base with oil and lemon!
Preparation : 10 minutes
Rest : 12 to 24 hours
For a large bowl (4 to 6 people)
STEP 1: INGREDIENTS
- 800 g of soy yogurt
- The juice of a small lemon
- 2 tbsp. nopal
- 2/3 tsp sea salt
- Optional: olive oil, zaatar, fleur de sel, pink berries…
STEP 2: RECIPE
The day before, mix the yogurt vigorously with the lemon juice, the nopal and salt.
Place a fine sieve over a large bowl or salad bowl, line it with cheesecloth or similar fine cloth.
Pour in the yogurt, then fold the cloth tightly around the preparation.
Add a plate and a weight (a tin can for example) to lightly press the yogurt.
Place in the refrigerator for 12 to 24 hours depending on the desired consistency (the longer you wait, the firmer the cream will be).
Transfer the labneh to a plate and serve with olive oil and za'atar, or desired accompaniments.
