• Latest Posts

    Friday, June 19, 2015

    Labneh recipe


    2 Cups yoghurt
    1 Tbs lemon juice
    1 tsp mint, dried or thyme
    1 1/2 Cup olive oil


    - Mix well yoghurt, lemon juice, and dry mint.
    - Cover bottom of a bowl with cheesecloth.
    - Pour inside the yoghurt mixture in the center of the cheesecloth.
    - Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
    - Cool until all the water is exterminated (Hang overnight or for 24 hours).
    - Note that labneh should be refrigerated if the weather is hot.
    - Remove from cheesecloth, refrigerate.
    - Divide labneh and roll it into smooth, round 4 cm balls.
    - Refrigerate again.
    - Place in a sterile jar, cover with olive oil.
    - Labneh can be refrigerated for 3 months.
    - For low fat labneh, use low fat yogurt.
    - Thyme, chili powder or crushed black pepper can be used instead of dry mint.
    - Herbs can be added to oil for different flavors.
    - Most important step in labneh preparation is the first one (water extermination)
    during which all bacteria is cleared.

    As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our disclaimer Page.
     This topic brought to you from chefosama
    • Blogger Comments
    • Facebook Comments


    Post a Comment

    Item Reviewed: Labneh recipe Rating: 5 Reviewed By: Mrs. Chef
    Scroll to Top