Labneh - I have a very simple recipe for my labneh, which is loved by my family and others and it is part of my husband's staple diet.
I use this yoghurt: Yoghurt be'Kad (yoghurt in a jar) - a Tnuva Product. (I live in Israel)
About 4% fat. But I should imagine that any good yogurt, cow, sheep or goat is suitable. I need at least 1 litre of yoghurt. The Yoghurt mentioned above is 1.5 litres or 3 litres.
I use a cloth diaper - a dry one - and open it up over a large (stainless steel) colander. I pour the contents of the yogurt into the diaper (the diaper was pinched from one of my grandkids - never used as a diaper!), I rinse out the container with a little tap water and add it. I add salt and a (large) teaspoon of crushed garlic. I leave it outside of the fridge for 24 hours to drain off - summer or winter. Then I turn it out into a container, smooth it flat and garnish it with zaatar and cover all that with olive oil. It ends up at about 9% fat.
Hi Ruth,
This is Coral (from Irgun Bogrei Habonim).
I am enjoying receiving your emails. Thanks!
Labneh - I have a very simple recipe for my labneh, which is loved by my family and others and it is part of my husband's staple diet.
I use this yoghurt: Yoghurt be'Kad (yoghurt in a jar) - a Tnuva Product. (I live in Israel)
About 4% fat. But I should imagine that any good yogurt, cow, sheep or goat is suitable. I need at least 1 litre of yoghurt. The Yoghurt mentioned above is 1.5 litres or 3 litres.
I use a cloth diaper - a dry one - and open it up over a large (stainless steel) colander. I pour the contents of the yogurt into the diaper (the diaper was pinched from one of my grandkids - never used as a diaper!), I rinse out the container with a little tap water and add it. I add salt and a (large) teaspoon of crushed garlic. I leave it outside of the fridge for 24 hours to drain off - summer or winter. Then I turn it out into a container, smooth it flat and garnish it with zaatar and cover all that with olive oil. It ends up at about 9% fat.
Really delicious!
Just thought that I would share it with you.
All the best,
Coral Navon