Labaneh

I was introduced to Labaneh by my husband, he had it in Israel and loved it. It's like a tangier version of cream cheese except that you can make it at home, here's what you'll need:





1 large pot of plain yogurt (I like using 3%)

2 tbsps of olive oil

2 tsps of Zaater spice

½ tsp salt

1 large piece of cheesecloth

1 strainer

Open up a piece of cheesecloth, fold it over so that the holes are not too large and the yogurt won’t go through and pour out all  the yogurt then take all the 4 corners of the cheesecloth and tie them to make a bundle. Place the bundle over a container, but make sure that there is at least 3 to 4 inches of space between the bundle and the bottom of the container for the liquids to drain out properly. I like to leave it in the refrigerated 24 hours, then remove the now cheese from the cloth, put into a container, then add salt, mix it and cover with Zaater spices and drizzle olive oil over top. This keeps very well in the fridge and is perfect as a spread. It’s a tangier version of cream cheese. It can be eaten plain as well.

Enjoy!