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Categories: Appetizers, Dips, Mediterranean, Middle Eastern Cuisine, Spreads
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Total Time: 10 min.
Refrigeration Time: 12 hrs.

This Middle Eastern "yogurt cheese" (also known as as kefir cheese) is a daily staple in most Arab households. It is usually eaten with pita bread and zaatar (see also Manakeesh). The final quality of the labneh is largely dependent on the yogurt you start out with, so try to use a good quality one. Considerable amounts of fat and calories can be cut out by using a low fat yogurt (use one without gelatin, like Dannon). You can also make preserved labneh balls by rolling extra dry balls (drain the yogurt for more than one night) of the yogurt mixture. Place the balls in a sterilized jar and fill up with olive oil.

1 gallon yogurt
1 tablespoon salt

In a large bowl, stir the salt into the yogurt thoroughly. Pour the mixture into a cheesecloth and either let it hang over the kitchen sink or over a bowl. Drain overnight. When the yogurt is firm, remove from the bag and place in a bowl. Cover and refrigerate until ready to serve. When about to serve pour some olive oil on top and garnish with fresh mint leaves.

Calories: 2231 Calories From Fat: 47%
Protein: 126g Carbohydrate: 169g
Cholesterol: 461mg Sodium: 8080mg

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