Ingredients for Yogurt Cheese Labanee In Arabic
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How to Make Yogurt Cheese Labanee In Arabic
- Bring 2 quarts (1.9 liters) of plain yogurt (non-fat, low-fat, or whole milk - your choice!) to room temperature. Stir thoroughly to ensure a smooth consistency and break up any lumps.
- (Optional) Add 1 teaspoon of salt to the yogurt.
- Line a colander with a few layers of dampened cheesecloth or a clean kitchen towel. Alternatively, use a fine-mesh sieve.
- Pour the yogurt into the lined colander. Cover the top with another dampened cheesecloth or plastic wrap.
- Place the colander over a bowl (to catch the whey) and let it drain in a cool place. For a sour cream-like consistency, drain for 8 hours. For a cream cheese-like consistency, drain for 24 hours. The longer you drain, the thicker it becomes!
- (Optional) If you prefer a thinner consistency, gently mix in a little low-fat milk (start with 2-4 tablespoons) after draining.
- (Optional, for richer flavor) If using non-fat yogurt, stir in 1-2 tablespoons of mayonnaise or olive oil for a creamier texture.
- Once desired consistency is reached, store your Labaneh in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
- Use this delicious and healthy yogurt cheese in various recipes, such as a topping for baked potatoes, a base for dips, a creamy addition to salad dressings, or as an enhancer for sauces and gravies!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
180g
Fat
101g
Carbs
15g
