Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1/1 Photo of Labna, Lebaneh, Laben
This is the yoghurt cheese made in the Middle East. It is EASY to make, but there's a lot to explain! I saw other recipes on here but they call for store-bought Greek yoghurt (different flavor) or low fat store yoghurt (yuk) instead of home-made, which is very easy to do and gives far better flavor. The consistency of home-made is not as creamy as store yoghurt because it doen't have added thickeners and stabelizers in it. You're just going to drain it anyway, and the flavor's so much better that when you taste it, you won't care if the yoghurt itself doesn't look picture perfect. I have heard this called different things depending where in the M. E. people are from. I learned this in '87 from a Christian Arab man from Nazareth who was taught by his mother. He (Elias) called it 'lebani' my dad calls it 'labna' (we were in Saudi Arabia) and there's probably many more related names. This recipe calls for some archaic methods which will not meet with approval from many people. It is the old way of doing things. For instance, I really do doubt it's neccessary thes days to kill bacteria by heating the milk, but I don't know, & I do all the steps as I was shown by Elias. We are so conditioned today to believe that without refrigeration we'll all be immediately dead of a bacterial infection; not so. I have made this for 25 years and the recipe has never failed, and no-one has sickened and died! If they could do this in the M.E. without refrigeration, I'm pretty sure I can pull it off in middle America, lol.
Units: US | Metric
Serving Size: 1 (268 g)
Servings Per Recipe: 15