labane

Ever made this before? Nope? well its dead friggin easy and makes for a delicious snack plate… it’s definitely not rocket science.

Strain 2 cups whole milk yogurt with 1 tsp salt, overnight in fridge for at least 24 hours. I set a strainer, lined with cheesecloth over a bowl and gave it a squeeze every so often.

pour some good quality olive oil over labane before serving and I also sprinkled chopped chives on top.

This entry was written by thecatskillkiwi and posted on July 20, 2010 at 10:58 am and filed under Pictures, Recipes. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

4 Comments

  1. Stephanie
    Posted July 20, 2010 at 12:36 pm | Permalink

    Hey Kiwi, this is totally delicious so thanks for the reminder. We Armenians call it labneh (lob-neh) or lebni (leb-nee). Great thing to do when all you have is plain thin yogurt instead of Greek style, gotta dig out my cheese cloth…

    Reply
  2. hailee Wheeler
    Posted July 20, 2010 at 5:10 pm | Permalink

    looks delicious but Im too lazy to make that.

    Reply
    • thecatskillkiwi
      Posted July 20, 2010 at 5:19 pm | Permalink

      come on it’s just strained yogurt, even you can manage that!

      Reply
  3. Tina
    Posted July 21, 2010 at 12:38 pm | Permalink

    I’m totally doing that!

    Reply

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