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Description Edit

Labaneh is yogurt cheese, a wonderful invention for everything from pasta to sandwich spread. It takes a minimum of 8 hours to drain the yogurt, transforming it into cheese, and the cheese can be refrigerated for several days.



Ingredients Edit

Directions Edit

  1. Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.
  2. If using the garlic, push it through a garlic press and stir into the thickened labaneh.
  3. Refrigerate.

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