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    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.

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    Item Reviewed: Labneh recipe Rating: 5 Reviewed By: Mrs. Chef
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