SC - OOP Lebane
Seton1355 at aol.com
Seton1355 at aol.com
Sat Apr 8 12:52:06 PDT 2000
I got this recipe from my Israeli list. The writer eats it with salads. I
drank it when I lived in Israel. (It has a drinkable consistancy)
Phillipa Seton
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I am enclosing the Labane recipe as you requested Moshe.
See notes about the goat milk yogurt.
Enjoy.
Homemade Labane
Ingredients:
1-1/2 Liters Yogurt (1% or 3 % fat)
1/2 Teaspoon Salt or 1 teaps.
2 Tablespoons Olive oil
Juice from 1 lemon
Olive oil to cover the Labane
Direction:
Put a sieve that is covered with thin wet cloth over a big bowl.
In a another big bowl, mix well all first 4 ingredients, and let it stand
for 1/2 hour.
Mix well and pour into the prepared sieve.
Cover it and let it stand for about 12 hours if the weather is warm,
or up to 24 hours.
If the cheese looks a bit soft, tie the cloth loosely and let it hang over
a basin for another 8 - 10 hours.
Fill up 1/2 a glass container with olive oil.
With wet or with oily hands, or with small spoon for ice cream
create small balls and put them in the glass container. If you need
to add more olive oil do so, until the cheese is covered.
On top of all, I sprinkle some za'atar . Keep the container air tight.
During summer I keep it in the fridge, in wintertime, you can leave it on
your kitchen counter.
I take from the container only the small portion that I want to use, and
the rest I keep in its container.
NOTES : For years I have prepared this recipe. We simply love it as a side
dish
with any kind of salads it is simply delicious with a good fresh bread, or
pitta.
The Labane is one of the dishes that most Israelis adopted, and grew up on
it. Like I did.
This recipe can be made with Goat milk yogurt.
It is good to add 1 Teasp of Zaatar to the yogurt mixture before making the
cheese.
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