Labna Lebaneh Laben Food
LABNEH (LEBANESE CREAM CHEESE)
This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Provided by LEBANESE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time P1DT5m
Yield 32
Number Of Ingredients 3
Steps:
- Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
- After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g
LABNEH (LEBANESE YOGURT)
This is a Lebanese dish, excellent for dipping with vegetables or spreading on bread. It can also be used as a topping for just about any dish.
Provided by Baritone Bob
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 1 g, Cholesterol 5.6 mg, Fat 7.2 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 96.4 mg, Sugar 1 g
LABNA, LEBANEH, LABEN
This is the yoghurt cheese made in the Middle East. It is EASY to make, but there's a lot to explain! I saw other recipes on here but they call for store-bought Greek yoghurt (different flavor) or low fat store yoghurt (yuk) instead of home-made, which is very easy to do and gives far better flavor. The consistency of home-made is not as creamy as store yoghurt because it doen't have added thickeners and stabelizers in it. You're just going to drain it anyway, and the flavor's so much better that when you taste it, you won't care if the yoghurt itself doesn't look picture perfect. I have heard this called different things depending where in the M. E. people are from. I learned this in '87 from a Christian Arab man from Nazareth who was taught by his mother. He (Elias) called it 'lebani' my dad calls it 'labna' (we were in Saudi Arabia) and there's probably many more related names. This recipe calls for some archaic methods which will not meet with approval from many people. It is the old way of doing things. For instance, I really do doubt it's neccessary thes days to kill bacteria by heating the milk, but I don't know, & I do all the steps as I was shown by Elias. We are so conditioned today to believe that without refrigeration we'll all be immediately dead of a bacterial infection; not so. I have made this for 25 years and the recipe has never failed, and no-one has sickened and died! If they could do this in the M.E. without refrigeration, I'm pretty sure I can pull it off in middle America, lol.
Provided by Weewah
Categories Breakfast
Time P3DT15m
Yield 5 cups, 15 serving(s)
Number Of Ingredients 3
Steps:
- To make the yoghurt, pour a gallon of milk in a pot with a very heavy bottom and put it on the fire until it starts to boil, or even just foam heavily.
- Stir occasionaly to prevent the milk from burning.
- Turn off the heat and let the milk cool (stir to cool quicker) just until you can stick your pointer finger way down it without getting burned.
- Take the active yoghurt culture and pour it down the side of the pan into the milk. I usually do this is a couple of different spots.
- Cover the milk with a close fitting lid and wrap the pot well in a heavy blanket or two. You are holding in that heat, and it will soon start to generate it's own heat, which you are also conserving with the blanket.
- Place it somewhere warm where it won't be disturbed for 24 hours. I have successfully made this after the yoghurt was let to develop from 24 - 36 hours.
- If you'd rather, merely wrap the pot in a bath-towel -wrap the lid too- and set it on a heating pad on low. I've started doing this and it works great too.
- After you have yoghurt, dump it into an inside out pillow case (lint will be in the inside corners) and suspend the pillow case up over a drain of some sort. I tie mine up to the safety bar on the wall over the bathtub (less traffic than the kitchen sink).
- The yoghurt will begin to drain whey immediately, I let mine go for 24-36 hours depending on how stiff or soft (w/ remaining liquid content) I want it. Usually 24 hours.
- When it's as firm as you'd like, turn the cheese into a mixing bowl and salt to taste. I use around 1 1/2 - 2 tablespoons salt. I know, it's a lot. I think the salt was originally a preservative, but that's the way I like it.
- Elias' mum used to make balls of this cheese and store it in stoneware crocks, covered in olive oil. I keep it in a mixing bowl in the fridge, smoothed flat and covered in olive oil. It keeps a long time like that. If it's going to be eaten quickly, doesn't need the oil for preserving, just eating : ).
- Enjoy this for a n Arabic breakfast with flat bread (pita) and olive oil. It is also good flavored with garlic, dill or za'ater to your taste. Also pine nuts!
LABNEH CHEESE
Provided by Food Network
Categories appetizer
Time 8h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the labneh: stir the salt into the yogurt, then transfer the mixture to a cheesecloth-lined strainer set over a bowl. Gather the ends of the cheesecloth to shape the yogurt into a ball and give it a gentle squeeze. Tie the ends of the cheesecloth into a knot. Tie a few inches of twine to the cheesecloth and suspend it from a small rod or chopstick set over a tall container (make sure the cheesecloth pouch is a few inches above the bottom of the container).
- Place the entire container in the refrigerator to drain. For firm labneh cheese that can be shaped into balls, let sit overnight. (For creamy, softer labneh let it sit only 6 to 8 hours.)
- For the seed and herb coating: after the labneh has drained overnight, mix the sesame seeds, sumac, dried thyme, dried mint, nigella seeds and red pepper flakes together in a shallow dish.
- Oil your hands and shape the cheese into 2 tablespoon-sized balls. Roll each ball in the spice mixture to coat completely and place in a 32-ounce airtight container. Cover the cheese with 2 cups olive oil and refrigerate for up to 2 weeks.
- Serve with bread, green olives, pickled cucumber, mint leaves, zaatar and red tea.
LABNA (YOGHURT CHEESE)
The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.
Provided by Missy Wombat
Categories Cheese
Time P2DT5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix all ingredients together well.
- Pour into a colander lined with muslin.
- Tie the muslin to form a bag.
- Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
- After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
- Place in a large jar, then cover with a light olive oil.
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LABNEH | RIVER COTTAGE
Lay a sheet of muslin or cheesecloth over a sieve and suspend it over a bowl. Pour the yoghurt into the cloth-lined sieve and stir in the salt. The whey will begin to leak out almost immediately. (I sometimes tie the cloth in a knot and hang it from the tap over my kitchen sink with the bowl underneath. Every once in a while, I give the tied ...
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LABNEH CHEESE: NUTRITION, BENEFITS AND RECIPE
Calcium: 14% of the RDI. Vitamin A: 6% of the RDI. Iron: 2% of the RDI. Labneh also offers a small amount of several other vitamins and minerals, including phosphorus, potassium and magnesium ( 2 ...
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HOW TO MAKE LABNEH FROM MILK - THE MATBAKH
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From thematbakh.com
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WHAT’S THE BEST WAY TO EAT LABNEH? - KITCHN
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey. Follow Kelli. Page URL The logomark and logotype for the Apartment Therapy brand. The logomark and …
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9. Store in the refrigerator, covered. Placing plastic wrap directly on the surface of the cheese keeps it fresher. This cheese will keep for up to 4 days when chilled and covered. For longer keeping, roll the cheese into small balls. Place the balls into a sterilized jar and cover with extra virgin olive oil.
From wikihow.com
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HOMEMADE LABNEH RECIPE (VIDEO: HOW TO MAKE LABNEH) | THE ...
Labneh making is simple. You need natural goat’s milk yogurt, or quality full-fat cow’s milk yogurt, and a little salt. Stir the salt into the yogurt, place it into a muslin or linen cloth and hang from the kitchen faucet. Let time do the hard work. After several hours, the whey strains out, leaving you with a delightfully thick spreadable ...
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The beauty of this amazing food is that it is extremely easy to make, and while every family has their own special technique the basics are as follows. 1. Take freshly made yoghurt (ideally made from raw milk) and mix in a sprinkle of salt. 2. Line a colander with cheesecloth, set it over a large bowl and pour in the yoghurt mixture. 3. Leave it to strain for 24 hours. 4. Your labne is now ...
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May 11, 2012 - This is the yoghurt cheese made in the Middle East. It is EASY to make, but there's a lot to explain! I saw other recipes on here but they call for store-bought Greek yoghurt (different flavor) or low fat store yoghurt (yuk) instead of home-made, which is very easy to do and gives far better flavor. The consistency of home-made is not as creamy as store yoghurt …
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To make labneh at home, all you need is Greek yogurt, cheesecloth and a colander. Line the colander with the cheesecloth, add the yogurt, and set it over a bowl to drain for up to 24 hours. The texture and taste of labneh changes, depending on how long it is strained. For dips, straining for a few hours will be long enough.
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Labne is a Levantine fermented dairy product that’s tangy like yogurt, spreads like cream cheese, and is often called both. But the term “yogurt cheese” is both inaccurate and unhelpful, not to mention off-putting for something so dense and delicious. To get technical about it, labne is not a cheese, as the curd is never chemically ...
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RECIPEDB - COSYLAB.IIITD.EDU.IN
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Labneh is a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern cuisine. You may see it spelled lebneh, lebnah, labaneh, labane, labne, or labni. At about half the fat and calories of standard cream cheese, it's a healthier alternative. Though traditionally made from cow's milk yogurt ...
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add 1/4 teaspoon salt per cup of yogurt. Labneh will last 3-4 weeks in the fridge. Place a kitchen towel or cheesecloth ( double layer) over a strainer, over a bowl. Salt the yogurt (full fat, plain) and pour it in the towel set over the strainer. I like to place a can on top of this, for weight, and stick this in the fridge for 24 hours.
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Step 1. Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters); spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl. Lightly cover strainer with plastic wrap. Refrigerate 24 hours. Step 2. Remove strainer from bowl; discard whey.
From cookinglight.com
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From nourishedkitchen.com
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From tasteofbeirut.com
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The ingredients or substance mixture for labna lebaneh laben recipe that are useful to cook such type of recipes are: Whole Milk; Yogurt; Salt; Labna lebaneh laben may come into the below tags or occasion, in which you are looking to create labna lebaneh laben dish in 4335 minutes for you or your family or your relatives or your food factory ...
From webetutorial.com
From webetutorial.com
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