LABNEH RECIPE:
Equipment:
Large square of cheese cloth, strainer, medium-sized mixing bowl
Ingredients:
(I am not including measurements because everything must be made to taste and preference. Use as little or as much as you want but please taste along the way!)
Yogurt (the lower in fat...the lower in fat!)
Lemon Juice (bottled or fresh)
Seasoning (Add your favourite although keep it simple. If you have zaatar in your cupboard you MUST use it in this recipe!)
Olive Oil
Directions:
1. Moisten the cheesecloth with water and place on top of strainer covering the entire surface.
2. Place strainer on top of mixing bowl so that the excess liquid can fall without touching the strainer.
3. Pour or scoop yogurt onto cheesecloth. Use as much or as little as you want, depending on the number of people you are serving. Remember that the yogurt will shrink about 1/3 in volume.
4. Cover with plastic wrap and place in fridge for 12 hours.
5. Remove yogurt from cheesecloth and place into bowl or on plate.
6. Add seasoning, lemon juice and olive oil and mix thoroughly.
7. Spread cheese out in bowl or around plate and serve.
Best served with pita or laffa.
Sometimes you also must state the obvious...this is a dairy recipe.
Equipment:
Large square of cheese cloth, strainer, medium-sized mixing bowl
Ingredients:
(I am not including measurements because everything must be made to taste and preference. Use as little or as much as you want but please taste along the way!)
Yogurt (the lower in fat...the lower in fat!)
Lemon Juice (bottled or fresh)
Seasoning (Add your favourite although keep it simple. If you have zaatar in your cupboard you MUST use it in this recipe!)
Olive Oil
Directions:
1. Moisten the cheesecloth with water and place on top of strainer covering the entire surface.
2. Place strainer on top of mixing bowl so that the excess liquid can fall without touching the strainer.
3. Pour or scoop yogurt onto cheesecloth. Use as much or as little as you want, depending on the number of people you are serving. Remember that the yogurt will shrink about 1/3 in volume.
4. Cover with plastic wrap and place in fridge for 12 hours.
5. Remove yogurt from cheesecloth and place into bowl or on plate.
6. Add seasoning, lemon juice and olive oil and mix thoroughly.
7. Spread cheese out in bowl or around plate and serve.
Best served with pita or laffa.
Sometimes you also must state the obvious...this is a dairy recipe.