diff --git a/recipes/labneh.html b/recipes/labneh.html index dd035b1..29843a6 100644 --- a/recipes/labneh.html +++ b/recipes/labneh.html @@ -1,16 +1,21 @@ + Labneh +

Labneh

A plate of labneh with vegetables and bread around it

Description

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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.”

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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.

+

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.”

+

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.

Ingredients

Steps

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  1. Line a fine-mesh sieve with thick cheesecloth and set it over a bowl. Spoon the yogurt into the cheesecloth and sprinkle with salt.
    2. +
  2. Line a fine-mesh sieve with thick cheesecloth and set it over a bowl. Spoon the yogurt into the cheesecloth + and sprinkle with salt.
  3. Stir to incorporate the salt.
    4. -
  4. Tie the cheesecloth on the top and let the yogurt drain at room temperature or in the refrigerator for 24-72 hours.
    5. +
  5. Tie the cheesecloth on the top and let the yogurt drain at room temperature or in the refrigerator for 24-72 + hours.
  6. Open up the cheesecloth to reveal thick and creamy homemade labneh.
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