LABNEH (LEBANESE CREAM CHEESE)
This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Provided by LEBANESE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time P1DT5m
Yield 32
Number Of Ingredients 3
Steps:
- Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
- After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g
KEFIR LABNEH
Make thick, creamy labneh at home by simply straining the beverage overnight in your fridge.
Provided by Julie Smolyansky
Categories HarperCollins HarperCollins Yogurt Dairy
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Line a fine-mesh sieve with three layers of damp cheesecloth and set it over a large bowl. Mix the kefir and salt and pour it into the lined sieve. Allow it to drain for 24 hours in the refrigerator (or on a cool countertop). Transfer the drained labneh to a mason jar and store in the refrigerator.
HOMEMADE KEFIR
Make your own milk kefir with our easy-to-follow recipe. This tangy fermented dairy drink is similar to yogurt and packed with beneficial probiotic bacteria
Provided by Caroline Gilmartin
Time 10m
Yield Makes 500ml
Number Of Ingredients 5
Steps:
- Put ½ tsp kefir grains in the jar. Add the milk, leaving about 2cm head room if using a clip top jar, or at least 5cm for a cloth-covered jar.
- Set aside at room temperature for 18-24 hrs to ferment. It's turned to kefir when the milk has thickened. It may have set and separated, with pockets of whey forming - this is quite normal.
- If you can't strain it straight away, put it in the fridge to stop it fermenting further, the flavour can get quite strong - you can strain it anytime over the next 48 hrs.
- Strain the kefir through the sieve or straining funnel into the jug or bottle. The grains are quite robust and will withstand gentle stirring.
- You can drink it straight away, flavour and refrigerate it (a slice of lemon peel or a drop of lemon oil add a delicious fresh taste), or leave it at room temperature for a few hours to make it taste stronger. Storing it in the fridge will slow down the fermentation by the microbes and it should remain pleasantly useable for 7-10 days.
- In order to make some more kefir, rinse out the jar, return the grains (don't wash them, there's no need), and start again from the beginning.
Nutrition Facts : Calories 63 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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