5 Reviews of Yogurt Cheese - 'Labanee', in Arabic

From: Pierre Dance

On Apr 13, 2004

Excellent! My sister, Eve showed my this one years ago. it never occured to me to post it. I'm glad you did. To make mine I place the Yogurt in the center of a doubled square of cheese cloth and tie the opposite corners together. I put the ball in a bowl and place it on any shelf of the fridge except the top one.I made an "S" hook from an old wire coat hanger, I use to hang the ball by the tied corners from one of the wires of the shelf above, being sure the ball is high enough to keep the whey from touching it as it drains. Don't discard the whey, it's a great added to bread as part of the liquid. Freeze the whey in an ice cube tray, remove and store in the freezer in a zip lock bag. When needed, drop 1-2 cubes in a measuring cup , add enough Water or milk for the recipe and carry on. Most soups and stews don't mind a bit of whey also. Thanx, Pierre

From: Ranoush

On Nov 28, 2005

I make my favorite sandwich with this yogurt..spread in pita bread with split olives or tamatoes and a drizzle of olive oil...YUMMMM!!!

From: Lorri77086

On Jul 26, 2003

This is a good recipe. I would not recommend the addition of salt. Also, to make a flavorful breakfast spread, mix in some strwberries that have been patted dry, before u drain the yogurt.

From: Lazy Chef 2

On Apr 18, 2008

This is a great recipe! Was looking for something for one of my DS who hates sour cream but loves yogurt...He loves this! Thanks so much for posting. I did not add salt...used non-fat yogurt. great flavor!

From: Chef #960981

On Sep 20, 2008

I use this - without the oil-to make my cheesecake,