Comments on: Labneh or Yogurt Cheese

By: Fresh Bagels with Labneh « Enthusiastic Hack – My life through my lens

Tue, 07 Feb 2012 16:08:06 +0000

[...] bagels (from Artisan Bread in Five Minutes a Day) and labneh from homemade yogurt for breakfast. A very nice start to a Friday. Share this:TwitterFacebookLike [...]

By: Labaneh, Lebni, it's all Greek to me | Flavorista

Labaneh, Lebni, it's all Greek to me | Flavorista — Sat, 15 Oct 2011 13:43:12 +0000

[...] seemed to be quite few interpretations of what constitutes labaneh. One of my favorite blogs, The Nourished Kitchen had thorough information as to how to make labaneh and then suggestions as to how to enjoy it in [...]

By: Escabeche & Vegan Fermenting, or, I Throw My Hosiery At You Because I Care « Bad Mama Genny

Wed, 14 Sep 2011 22:49:17 +0000

[...] you don’t like spicy–as is, the recipe makes a medium-to-hot escabeche) 6 Tablespoons whey from drained yogurt (if you’re vegan or prefer not to use a dairy culture, try this vegetable starter culture. If [...]

By: Tomato Labneh Salad « Sororal Adventures

Tomato Labneh Salad « Sororal Adventures — Sun, 11 Sep 2011 22:24:54 +0000

[...] I made labneh with it, or “yogurt cheese.” Basically you drain out the whey via this method, and you have left a cream cheese type of consistency that can be spread on fruit or veggies or [...]

By: Naturally Fermented Sauerkraut, or, Hey, What If I Wrote the Titles for Sex-Ed Videos? « The Alchemist

Wed, 24 Aug 2011 18:56:16 +0000

[...] additions, too) 1/4 cup whole Dutch caraway seeds (optional) 1/2 cup whey extracted from yogurt (instructions here) 2 Tablespoons sea [...]

By: Lebanon « ducks & turtles

Lebanon « ducks & turtles — Tue, 23 Aug 2011 12:50:19 +0000

[...] Labneh: strained yogurt, usually with olive oil. I can’t believe I’ve never had this before [...]

By: Lacto-Fermented Garlic Dill Pickles, or, Things I’m Planning to Toss At The Boy’s Face « The Alchemist

Wed, 10 Aug 2011 04:07:22 +0000

[...] peeled and smashed with the side of a chef’s knife 1/2 cup whey (extract whey from yogurt like so) 2 large bunches dill weed 2 Tablespoons coriander seeds 2 Tablespoons dill seed 1 Tablespoon [...]

By: We, the Cheesemakers « Three Points Kitchen

We, the Cheesemakers « Three Points Kitchen — Mon, 27 Jun 2011 16:30:06 +0000

[...] started out slow and easy, with yogurt cheese (lebneh), draining off the yogurt made the night before, mixing in some fresh chives to make a spread for [...]

By: Erica

Erica — Sun, 15 May 2011 11:48:21 +0000

Hi Jenny,

I’m Lebanese and I used to eat labneh as a child all the time.

By: Scholars Bistro in Boston has good food and service « I'm not pretentious, I just like food, film and French

Mon, 02 May 2011 23:50:54 +0000

[...] the Za’atar flatbread pizza. That one’s made up of pine nuts, goats cheese, hummus, and labneh (Middle Eastern yogurt cheese). For an appetizer, another friend ordered some raw oysters. She let [...]

By: christin

christin — Mon, 25 Apr 2011 17:09:17 +0000

Oh and I forgot to ask…can we use raw milk yogurt to make this? And can tell me about the culture you are guys are speaking of? Thanks!

By: christin

christin — Mon, 25 Apr 2011 17:03:33 +0000

Where does it say what kind of culture to use for the yogurt?
@Nicole-did you pile all that on the pita bread or a bit of each in different combos? Did they make the fig jam? Did they sprinkle allspice on the eggs? Ok, one more question…how did your family make fool?
Thanks for letting me pick your brain! =)