LEBANESE YOGURT CHEESE WITH ZA'ATAR AND OLIVES
Steps:
- Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours.
- Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.
LABNEH (LEBANESE YOGURT)
This is a Lebanese dish, excellent for dipping with vegetables or spreading on bread. It can also be used as a topping for just about any dish.
Provided by Baritone Bob
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 1 g, Cholesterol 5.6 mg, Fat 7.2 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 96.4 mg, Sugar 1 g
LABNEH (LEBANESE CREAM CHEESE)
This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Provided by LEBANESE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time P1DT5m
Yield 32
Number Of Ingredients 3
Steps:
- Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
- After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g
YOGURT CHEESE - 'LABANEE', IN ARABIC
This recipe provides a great non-fat replacement for sour cream or cream cheese. It will easily keep for a couple of weeks in the refrigerator. We usually make a big batch and use it for a lot of different things, topping for baked potatoes along with the other usual goodies; as a base for dips or creamy salad dressings, something to enhance a gravy or sauce, just as you would use sour cream or cream cheese. We always have some in the refrigerator!
Provided by Toby Jermain
Categories Lebanese
Time P1D
Yield 2-4 cups, depending on thickness
Number Of Ingredients 3
Steps:
- Although the original recipe doesnt call for non-fat yogurt, non-fat works fine.
- Some recipes almost demand a little fat to smooth their texture on the tongue.
- This can be provided by beating a little bit of mayonnaise or olive oil into the non-fat yogurt cheese.
- Its still fat, but at least its cholesterol free fat.
- If you are skinny and dont have to worry about dietary fat, you can use low-fat or whole-milk yogurt, and then you wont have to worry about adding oil.
- Bring 2 quarts of yogurt to room temperature, and stir thoroughly to smooth and break up all lumps.
- Optionally, you can add ½ Tsp salt (original recipe, we usually dont, because we use this for so many different things).
- Line a colander with a couple of dampened paper towels or a clean, dampened, loose weave cotton towel.
- Pour yogurt into the colander, cover with another paper towel or plastic wrap.
- Place in the sink, or in a bowl which is small enough to hold the colander away from its bottom.
- Let drain for about 8 hours for sour cream consistency or for 24 hours for cream cheese consistency; the longer it drains, the thicker it gets.
- If you are a real freak, you can refrigerate the yogurt while it drains, but its not really necessary.
- Yogurt is a living organism; it is cultured in warmth, and it thrives on it (within reason).
- Draining will normally reduce the yogurt by about half for sour cream consistency, or by about two-thirds for cream cheese consistency.
- We normally go all the way to cream cheese consistency and mix in a little low-fat milk if we need it thinner.
Nutrition Facts : Calories 591.6, Fat 31.5, SaturatedFat 20.3, Cholesterol 126.1, Sodium 446.1, Carbohydrate 45.2, Sugar 45.2, Protein 33.6
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- Line a large colander with a cheese cloth or a very light kitchen towel. Pour an entire 32oz container of plain yogurt into the lined colander. Stir in ½ teaspoon of salt. Fold the sides of the towel in and completely cover the yogurt. Place the colander in a bowl to catch all the liquids. (Low-fat yogurt can be substituted)
- Set aside on your counter or in the fridge. Let strain for 8-16 hours, depending on your taste preference.
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- Heat the milk: Rinse a large heavy saucepan (3-quart or larger) with cool water. Add the milk, and if using, clip a digital thermometer in the pan. Bring to just below a boil (210 degrees) at medium low heat, about 15 minutes. Stay nearby, because the milk will froth up and as it begins to boil it will rise up swiftly in the pan. Remove from the heat immediately.
- Cool the milk and add the starter: Let the milk cool down to 110-115 degrees, stirring occasionally. If you are not using a thermometer, the equivalent is when your pinkie can just withstand being swirled in the milk for ten seconds. Arriving at this temperature can take an hour. If the milk cools below 110 degrees, gently warm it up to 110-115 degrees. If in this process of reheating, the temperature goes above 115 degrees, wait again until it comes back down to 110-115. Spoon a few tablespoons of the milk at this temperature into the yogurt (rawbi) starter, then stir that starter yogurt into the milk. You will notice a skin forms on the surface of the milk; that can be stirred right in with the starter, or spooned out.
- Rest the milk: Remove the thermometer if you've used one, and cover the pan. Set the pan aside, undisturbed, in a warm spot for anywhere from 6 to 10 hours, or overnight. An ideal incubator is the oven, turned off (the oven can be heated on the lowest setting for a minute before placing the pan in, just to encourage warmth, but be sure to turn it off immediately).
- Chill the yogurt: Remove the pot from the oven. The milk will have thickened into yogurt. Place, undisturbed as of yet, into the refrigerator for 1-3 days to further set the yogurt before eating or straining to thicken.
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