METHOD
Combine yogurt and salt.
Pour into a muslin sack, tie up, and suspend over a large bowl. Let drain
overnight. The bowl will catch the dripping liquid. In the morning, discard
the water. Unwrap the cheese and use as a spread on pita or form into
small balls and serve with olive oil and chopped fresh mint or with black
olives.
Optional: add herbs such
as basil or chives, or peppers or chopped nuts.
Labne can be used as
a spread, crumbled over a salad or eaten sliced.
Yogurt cheese can easily
be made from low-fat or fat-free yogurt that is free of gelatin and thickeners.
recipe from www.inmamaskitchen.com
Contributor: Elinoar
Moore
back
to middle eastern cooking back to origins
of middle eastern cooking
©
submit your recipes,
click here 
