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Astral92 · Feb 20, 2025 · 80a2fb5 · 80a2fb5
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Showing 1 changed file with 12 additions and 4 deletions.
diff --git a/recipes/labneh.html b/recipes/labneh.html
@@ -1,16 +1,21 @@
 <!DOCTYPE html>
 <html lang="en">
+
 <head>
     <meta charset="UTF-8">
     <meta name="viewport" content="width=device-width, initial-scale=1.0">
     <title>Labneh</title>
 </head>
+
 <body>
     <h1>Labneh</h1>
     <img src="../img/labneh.jpg" alt="A plate of labneh with vegetables and bread around it" height="310" width="310">
     <h3>Description</h3>
-    <p>Labneh, pronounced “leb-nay,” is a savory yogurt cheese with Mediterranean roots. The word “labneh” comes from the Arabic word “laban,” meaning “white” or “milk.”</p>  
-    <p>Also known as “labnah” or “labne,” it’s made by mixing yogurt with a little salt, then straining it to remove the whey. What’s left is a thick, creamy, and spreadable dip. It’s essentially an early phase of cheese, which is why we commonly refer to it as labneh cheese.</p>
+    <p>Labneh, pronounced “leb-nay,” is a savory yogurt cheese with Mediterranean roots. The word “labneh” comes from
+        the Arabic word “laban,” meaning “white” or “milk.”</p>
+    <p>Also known as “labnah” or “labne,” it’s made by mixing yogurt with a little salt, then straining it to remove the
+        whey. What’s left is a thick, creamy, and spreadable dip. It’s essentially an early phase of cheese, which is
+        why we commonly refer to it as labneh cheese.</p>
     <h3>Ingredients</h3>
     <ul>
         <li>Whole milk yogurt</li>
@@ -20,11 +25,14 @@ <h3>Ingredients</h3>
     </ul>
     <h3>Steps</h3>
     <ol>
-        <li>Line a fine-mesh sieve with thick cheesecloth and set it over a bowl. Spoon the yogurt into the cheesecloth and sprinkle with salt.</li>
+        <li>Line a fine-mesh sieve with thick cheesecloth and set it over a bowl. Spoon the yogurt into the cheesecloth
+            and sprinkle with salt.</li>
         <li>Stir to incorporate the salt.</li>
-        <li>Tie the cheesecloth on the top and let the yogurt drain at room temperature or in the refrigerator for 24-72 hours.</li>
+        <li>Tie the cheesecloth on the top and let the yogurt drain at room temperature or in the refrigerator for 24-72
+            hours.</li>
         <li>Open up the cheesecloth to reveal thick and creamy homemade labneh.</li>
     </ol>
     <a href="../index.html">Home</a>
 </body>
+
 </html>