[Sca-cooks] Labneh as a substitute for "cream cheese"

Ana Valdés agora158 at gmail.com
Sun Dec 13 10:50:34 PST 2009

I had labneh with pita bread, olive oil and zathar in Damascus last month,
it was wonderful!
It's the typical Palestine/Middle East peasant breakfast. Zathar is made of
thyme and other herbs and it tasted wonderful together with the lebnah and
the olive oil!

On Sun, Dec 13, 2009 at 7:36 PM, Christiane <christianetrue at earthlink.net>wrote:

> The talk about cream cheeses made me go look up the ingredients for the
> package of Ulker brand labneh (Turkish yogurt cheese) I have in the
> refrigerator now:
> Pasteurized whole milk, milk fat, starter, salt.
> I took a package of this yesterday and mixed it with garlic pepper, dried
> dill, and vegetable flakes into a dip for a party; the texture, dare I say
> it, is virtually identical to good old Philadelphia cream cheese, and the
> flavor is fresher and better; not quite the tang of plain sour cream or
> yogurt, but close.
> When you first open the package, there is a little whey at the top; but
> this is easily mixed back in.
> If you have a Turkish grocery or a store that sells Turkish foods near you,
> it's worth picking up (at about $3.29 a 16 ounce or so package), especially
> if you don't have the time to make your own by straining Greek plain yogurt.
> I would imagine labneh would make a good, guar-gum-free substitute for cream
> cheeses in your redactions.
> Adelisa (who is now going to eat some leftover labneh dip with some baby
> carrots)
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