John Myers
Labaneh Israeli
The perfect labaneh israeli recipe with a picture and simple step-by-step instructions.
- 1 kg Yoghurt 10% firm
- 1 tsp Salt
- You can use yoghurt made from camel, cow, sheep or goat’s milk for Labaneh. – Since we only get camel milk in the zoological garden, I recommend the Turkish Süzme Yoghurt 10%, or Greek Yoghurt.
- Mix the yoghurt with the salt and stir well.
- Line a large sieve (I use my germinator) with either a cheesecloth, gauze bandage, kitchen roll or something similar. I don’t use diapers. – It is definitely best to use a cheesecloth as the consistency can be adjusted better.
- Hang the sieve in a bowl to catch the whey. Put the yoghurt in the sieve, cover and put in the refrigerator for 24-48 hours. Sprinkle with seeds and paprika – done.
- The longer the yogurt drains, the firmer the labaneh will be. The taste stays the same. So you can vary. Some like Labaneh as a dip next to hummus and baba ganoush. 24 hours are sufficient for this. Others roll it into balls similar to mozzarella. That takes 48 hours. These balls are often placed in olive oil with herbs, garlic, oregano.
- Goes well with chilled watermelon, burekas or falafel on hot days.
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