Best 4 Labna Lebaneh Laben Recipes
Labna lebaneh laben, also known as labneh, is a thick and creamy fermented dairy product made from strained yogurt. It is a popular ingredient in Middle Eastern cuisine, often used as a dip, spread, or in savory pastries. With its tangy and slightly sour flavor, labneh adds a delicious and versatile element to a variety of dishes. Whether you are looking for a simple appetizer, a refreshing snack, or a unique addition to your favorite recipes, this article will guide you in finding the best recipe to cook labna lebaneh laben. From traditional methods to modern variations, we will explore the different ways to make this delightful dairy product.
Here are our top 4 tried and tested recipes!
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
LABNA, LEBANEH, LABEN
This is the yoghurt cheese made in the Middle East. It is EASY to make, but there's a lot to explain! I saw other recipes on here but they call for store-bought Greek yoghurt (different flavor) or low fat store yoghurt (yuk) instead of home-made, which is very easy to do and gives far better flavor. The consistency of home-made is not as creamy as store yoghurt because it doen't have added thickeners and stabelizers in it. You're just going to drain it anyway, and the flavor's so much better that when you taste it, you won't care if the yoghurt itself doesn't look picture perfect. I have heard this called different things depending where in the M. E. people are from. I learned this in '87 from a Christian Arab man from Nazareth who was taught by his mother. He (Elias) called it 'lebani' my dad calls it 'labna' (we were in Saudi Arabia) and there's probably many more related names. This recipe calls for some archaic methods which will not meet with approval from many people. It is the old way of doing things. For instance, I really do doubt it's neccessary thes days to kill bacteria by heating the milk, but I don't know, & I do all the steps as I was shown by Elias. We are so conditioned today to believe that without refrigeration we'll all be immediately dead of a bacterial infection; not so. I have made this for 25 years and the recipe has never failed, and no-one has sickened and died! If they could do this in the M.E. without refrigeration, I'm pretty sure I can pull it off in middle America, lol.
Provided by Weewah
Categories Breakfast
Time P3DT15m
Yield 5 cups, 15 serving(s)
Number Of Ingredients 3
Steps:
- To make the yoghurt, pour a gallon of milk in a pot with a very heavy bottom and put it on the fire until it starts to boil, or even just foam heavily.
- Stir occasionaly to prevent the milk from burning.
- Turn off the heat and let the milk cool (stir to cool quicker) just until you can stick your pointer finger way down it without getting burned.
- Take the active yoghurt culture and pour it down the side of the pan into the milk. I usually do this is a couple of different spots.
- Cover the milk with a close fitting lid and wrap the pot well in a heavy blanket or two. You are holding in that heat, and it will soon start to generate it's own heat, which you are also conserving with the blanket.
- Place it somewhere warm where it won't be disturbed for 24 hours. I have successfully made this after the yoghurt was let to develop from 24 - 36 hours.
- If you'd rather, merely wrap the pot in a bath-towel -wrap the lid too- and set it on a heating pad on low. I've started doing this and it works great too.
- After you have yoghurt, dump it into an inside out pillow case (lint will be in the inside corners) and suspend the pillow case up over a drain of some sort. I tie mine up to the safety bar on the wall over the bathtub (less traffic than the kitchen sink).
- The yoghurt will begin to drain whey immediately, I let mine go for 24-36 hours depending on how stiff or soft (w/ remaining liquid content) I want it. Usually 24 hours.
- When it's as firm as you'd like, turn the cheese into a mixing bowl and salt to taste. I use around 1 1/2 - 2 tablespoons salt. I know, it's a lot. I think the salt was originally a preservative, but that's the way I like it.
- Elias' mum used to make balls of this cheese and store it in stoneware crocks, covered in olive oil. I keep it in a mixing bowl in the fridge, smoothed flat and covered in olive oil. It keeps a long time like that. If it's going to be eaten quickly, doesn't need the oil for preserving, just eating : ).
- Enjoy this for a n Arabic breakfast with flat bread (pita) and olive oil. It is also good flavored with garlic, dill or za'ater to your taste. Also pine nuts!
HOMEMADE LABNEH WITH OLIVE OIL AND ZA'ATAR
Provided by Molly Yeh
Categories appetizer
Time 8h10m
Yield just under 2 cups
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the yogurt, salt, and lemon juice. Line a colander with three layers of cheesecloth and place the colander over a large bowl. Pour the yogurt into the cheesecloth, cover the whole thing with plastic wrap, and set the bowl in the refrigerator for 8 hours or overnight, emptying the liquid in the bowl as needed. If you're not using it in a recipe, you can serve it on its own. Top with a big splash of olive oil and additional seasoning and serve with pita. Store in an airtight container in the fridge.
LABNA (YOGHURT CHEESE)
The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.
Provided by Missy Wombat
Categories Cheese
Time P2DT5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix all ingredients together well.
- Pour into a colander lined with muslin.
- Tie the muslin to form a bag.
- Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
- After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
- Place in a large jar, then cover with a light olive oil.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure to drain the yogurt well before using it to make labneh.
- The longer you drain the yogurt, the thicker the labneh will be.
- If you want a smooth labneh, use a food processor or blender to puree it.
- Labneh can be stored in the refrigerator for up to 2 weeks.
- Labneh can be used as a spread, dip, or condiment.
- Labneh can also be used in baking and cooking.
Conclusion:
Labneh is a delicious and versatile Middle Eastern yogurt cheese that can be used in a variety of dishes. It is easy to make at home and can be customized to your own taste. Whether you enjoy it as a spread, dip, or condiment, labneh is a great way to add flavor and creaminess to your meals.
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