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 doesn’t 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.
- It’s still fat, but at least it’s cholesterol free fat.
- If you are skinny and don’t have to worry about dietary fat, you can use low-fat or whole-milk yogurt, and then you won’t 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 don’t, 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 it’s 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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M Jafar
[email protected]This yogurt cheese is the perfect addition to my next cheeseboard.
Arman Hussan robi
[email protected]I'm so impressed with how easy this recipe is to make.
Shahid Tahir
[email protected]This dish is so versatile. I can't wait to experiment with different ways to use it.
Koushik Gharami
[email protected]I'm not a big fan of yogurt, but this yogurt cheese is amazing.
Ashvin M
[email protected]This is the best yogurt cheese I've ever tasted.
Ajom Mia
[email protected]I'm so glad I found this recipe. It's a new family favorite!
Basit Jaan
[email protected]This yogurt cheese is the perfect healthy snack.
Muhammad Zonaed Shah
[email protected]I can't wait to try this recipe with different herbs and spices.
Antonia Turner
[email protected]This yogurt cheese is a great way to use up leftover yogurt.
Mya Capoeman
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
Andrei Bătrînu
[email protected]This dish is so easy to make, even a beginner cook like me can do it.
Md fokrul Islam
[email protected]I was a bit skeptical at first, but this yogurt cheese is surprisingly delicious! I'm glad I tried it.
umar Gul Pakistan vines
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Niezaam Arnold
[email protected]The best yogurt cheese I've ever had! So flavorful and smooth.
Marshall Shekede
[email protected]I love the versatility of this dish. It's great as a spread on sandwiches or crackers, dolloped on top of grilled meats, or even used as a dip for veggies.
Priest Kip.
[email protected]This yogurt cheese recipe is a game-changer! It's so easy to make and turns out perfectly creamy and tangy.