Yogurt Cheese Labanee In Arabic Food

LABNEH (LEBANESE CREAM CHEESE)

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.

LABNEH (LEBANESE YOGURT)

Steps:

• Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

HOW TO MAKE LABNEH (CREAMY YOGURT CHEESE)

Steps:

• In a large bowl, mix the yogurt and the salt. Taste and adjust the seasoning (the flavors will intensify once the whey is separated form the yogurt).
• Line a colander with several layers of cheesecloth and place it over a deep bowl. Transfer the yogurt to the colander, fold the cheese cloth over it, and cover with an inverted plate. Place the bowl in the refrigerator for a minimum of 8 hours, or better, overnight. The longer you leave it the thicker it will become.
• To serve, spoon some of the labneh into a serving bowl, top with toasted pine nuts, za'atar (or your favorite dried herb mixture) and drizzle liberally with extra virgin olive oil. Serve with toasted pita bread and/or sliced veggies.

YOGURT CHEESE - 'LABANEE', IN ARABIC

Steps:

• Although the original recipe doesn’t call for non-fat yogurt, non-fat works fine.
• Some recipes almost demand a little fat to smooth their texture on the tongue.
• This can be provided by beating a little bit of mayonnaise or olive oil into the non-fat yogurt cheese.
• It’s still fat, but at least it’s cholesterol free fat.
• If you are skinny and don’t have to worry about dietary fat, you can use low-fat or whole-milk yogurt, and then you won’t have to worry about adding oil.
• Bring 2 quarts of yogurt to room temperature, and stir thoroughly to smooth and break up all lumps.
• Optionally, you can add ½ Tsp salt (original recipe, we usually don’t, because we use this for so many different things).
• Line a colander with a couple of dampened paper towels or a clean, dampened, loose weave cotton towel.
• Pour yogurt into the colander, cover with another paper towel or plastic wrap.
• Place in the sink, or in a bowl which is small enough to hold the colander away from its bottom.
• Let drain for about 8 hours for sour cream consistency or for 24 hours for cream cheese consistency; the longer it drains, the thicker it gets.
• If you are a real freak, you can refrigerate the yogurt while it drains, but it’s not really necessary.
• Yogurt is a living organism; it is cultured in warmth, and it thrives on it (within reason).
• Draining will normally reduce the yogurt by about half for sour cream consistency, or by about two-thirds for cream cheese consistency.
• We normally go all the way to cream cheese consistency and mix in a little low-fat milk if we need it thinner.

LEBANESE YOGURT CHEESE WITH ZA'ATAR AND OLIVES

Steps:

• Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours.
• Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.