Best Labana Yogurt Cheese Balls Recipes
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.
LEBANESE LABAN (YOGURT)
Make and share this Lebanese Laban (Yogurt) recipe from Food.com.
Provided by Engineer in the Kit
Categories Breakfast
Time 20m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- Place a couple of tablespoons of the milk in a small container and stir in the yogurt to make it more liquid.
- Bring milk to a boil. Place aside until lukewarm.
- Stir in yogurt (don't stir too much). Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours. Be careful not to move the pot during this time.
- Cool in refrigerator for at least 3 hours.
Nutrition Facts : Calories 165.5, Fat 9.4, SaturatedFat 5.9, Cholesterol 36.1, Sodium 126.6, Carbohydrate 12.1, Sugar 0.7, Protein 8.5
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