delicious spread made from strained yoghurt.
1 recipe of homemade laban (yoghurt) or 4 cups of store
Mix the laban with 1 tablespoon of salt and pour into a
strainer lined with paper towels. Set over a large bowl
to allow the water to drain out. Place in the refrigerator
for at least a day.
Then remove the soft spread (labneh) with a spoon into a
covered container. Pour some olive oil on top, to prevent
a dry crust from forming.
Spread the Labneh on a small platter and drizzle some olive
oil on top. Labneh is traditionally served with fresh cucumbers,
sliced tomatoes, olives and Arabic bread at breakfast or
as a mezze dish.
for homemade laban:
1 quart of milk
(2 pints or 1.2 liters)
1/4 cup of starter (laban made from a previous batch of
yoghurt. If the starter is 'new', the laban will be sweet;
if it is 'old' it will be a little tart.)
Boil the milk, then lower heat and allow cooling. When the
milk is lukewarm, add the starter, then mix.
A good way to test if the milk has cooled down sufficiently
is to dip your pinky into the milk: if you can hold it there
until the count of 10, it is ready.
Cover the saucepan of milk with a lid, and wrap a blanket
or a wool sweater around it. Store in a warm place. Let
it stand undisturbed for at least 6 hours so it can set.
Then place the new laban in the refrigerator until you wish
to make labneh.