Friday, May 18, 2012

Labneh Recipe

Photo: Labneh Recipe

The home of tasty food recipes invites you to try Labneh Recipe. Enjoy my collection of delicious food recipes and learn how to make Labneh.


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.

By Chef Osama

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