Recipe
Yogurt Cheese Labanee Recipe
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Jimrug1 / All my dishes 1 year, 9 months ago
A refreshing and healthy soft cheese consistency. As an appetizer with pita bread and olives. A great "cool down" condiment w/ spicy foods. Can be used in place of sour cream or cream cheese in most dips, spreads, and sauces. Try mixing a little ... More
Prep:2m Servings:0
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 Jimrug1 |
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Ingredients
- 1 Qt. Laban (Yogurt)
- 1 cloth bag or cheesecloth
- 1 Tsp Salt
Directions
- Pour Laban into a cloth bag or cheesecloth. Twist the top to exert a slight amount of pressure on the laban.
- Place bag in a bowl fitted with a mesh strainer. Let water drain from Laban overnight. (My grandmother would let it drain in the sink all night but I put mine in the frig to be safe.) It should attain a cream cheese type consistency.
- Remove from bag into a container w/ a tight fitting lid. add salt and mix. To preserve fresh taste, lightly cover with olive oil.
- Tip: You can vary the consistency by altering the "drain time."
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berry 1 year, 9 months ago said:
Oh! I posted the same recipe months .... but some Lebanese people name it Labne.... I love it.
lam 1 year, 9 months ago said:
Glad to see I was making this correctly.. thanks
lunasea 1 year, 8 months ago said:
I'm back and am proud to report that this is super delicious. Now that I've made it, I'll be making the yogurt cheese on a regular basis. Bravo, dear Jim....great recipe!
And by the way, use cow's milk yogurt - Jim steered me right. You'll be so happy with the results. Yumm.
~Vickie
lunasea 1 year, 5 months ago said:
I just added some pics - food porn at its best....heh. ;-)~~
Am eating some of your yogurt cheese right now on flatbread with olives and English cucumber slices! Yummm....I love a breakfast like this. ;-)~~
In the third picture above I added a little coffee filter trick that has worked for me in a pinch. Place filter-lined colander in bowl. Add the yogurt. Place a piece of plastic wrap over the top of the yogurt and the add a small plate/saucer that has some weight to it to the top of the covered yogurt. That puts slight pressure on the laban as it drains.
Thanks again, hon! I love this recipe. I think this is the 6th time I've made it. And it couldn't be easier...
~Vickie
mystic_river1 1 year, 2 months ago said:
I WILL make this! ^5
juels 10 months ago said:
I've made this before! Didn't know it was Lebanese! I just had it written down as a yogurt cheese. Great stuff!
mark555 7 months, 3 weeks ago said:
I will have to try this one! thank you for posting it.
Mark