Thanks for this nice recipe. The authentic one made by Bedouins in Jordan is slightly sour and salty. Few tips I took from them for the very original labneh:
1. Use the yogurt made of a mix of sheep and goat milk (not cow one).
2.Use a yogurt that is close to its expiry date (this gives the slight sour taste).
3.Mix the yogurt with a pinch of sea salt before you put it in the cheese cloth.
4. To enhance the sour flavor more do not put the whole thing in the fridge immediately.
@MrRic2828 I'm sure you could add whatever herbs or fruits and make a gazillion things... or even use it just like sour cream and put it in sauces! I've heard of straining the whey off yogurt but never knew it had a specific name or was middle eastern... Learn something new everyday!!
You have a container of yogurt in your hands. Why just don't add salt to the container and mix it in the container? You alreadi mixing it!! Just add salt !!!!
@MadamGul I think you can solve this problem quite easily. Heat the milk to 185 Fahrenheit (around 85 C), let it stand for a minute, then cool to 110 Fahrenheit (43 C) - you can accomplish this faster by putting the vessel where you heated the milk in an ice-water bath. Then you cultivate it with the starter. That way, you can pasteurize the milk and the yogurt will have little or no competition.
thx for this Video i just love labaneh and i just did it now by the way soon ill post a video for long term labaneh that can be stored in olive oil ill let u know to try it and tell me what u think
Thanks Ashley! I'm really just getting started in the whole "healthy eating" thing but I LOVE sour cream. This is so easy and will certainly be a staple in my diet.
I've started doing this - I mix in about a cup and a half of strained, non-fat yogurt with ~2 cups diced cantaloupe or some other fruit. If you get non-fat yogurt and strain it, most of the lactose comes out with that funny looking water. Additionally, I've started making my own yogurt, which is very cheap and easy. You can find plenty of other videos detailing how to do it. It's really cheap and really good.
I like to use sea salt or kosher salt typically. There are healthier salts out there in health food stores but they can get expensive and I'm still a student. Many people recommend using sea salt because it has trace minerals in it. However, table salt (which has few minerals) is typically iodized, and iodine is extremely important for proper thyroid function, which few people have. Sea salt is deficient in iodine, so right now I am on the fence as to which salt is best.
Oh I just like the food, i find it the healthiest and most flavorful. Plus it's an easy way of getting a ton of veggies into my diet because when I make dips I like to eat it with a ton of veggies. I am a snacking kind of person, if I pick up a cookie I'm going to eat 100-150 cals easy, if i make hummus and veggies I can eat a ton more to equal the same amount of calories and feel fuller.
Urgelt, have you ever been out to a Lebanese restaurant? If not I highly recommend it, I personally feel that Lebanese cuisine is one of the healthiest ways to eat, along with Japanese cooking. It is also very vegetarian friendly since so much of the food is made from beans, whole grains, lemon, olive oil, tahini, garlic and fresh parsley.
am a lebanese girl and this is the first time i know how the labneh is made:) although we almost eat it everyday on the breakfast but we buy it already made,well i enjoyed ur videos a lot and am happy that u r enjoying the lebanese food,our lebanese food is also full of other healthy recipes hope u will enjoy them too byes.
That's a new one on me, Ashley. What a great idea! Once you have the lebaneh, you can take the idea in almost any direction.
Idea: how about blending a cup of lebaneh with a half-cup of organic almond butter and a quarter-cup of slivered almonds to make a crunchy, healthy alternative to peanut butter? Think that would work?
I'm also curious if you would know how to combine lebaneh with, say, parmesan cheese to make a cheesy spread.
The possibilities are endless really! Search Lebaneh or maybe yogurt cheese on google and they give you other ways you can use it. And yes one of the ways I've stumbled across is to add a nut butter and it takes on that flavour. So almond would work wonderfully I bet. You can blend this with cheeses, any herbs/spices, sweeteners to make an icing , add dry soup mixes to it to make a tasty dip, etc.
To make a cheesy spread I would use a really potent cheese (so you don't have to use as much), add about 1/4 cup cheese and 1/4 lebaneh. Use a really fine grater, mix it with the lebaneh and spread it on what ever you'd like. For example, spread it on a baked potato, pop it back in the oven for 5 min (maybe with the broiler on) keep an eye on it. The cheese would melt and get all gooey, yum. I think even better would be to make potato skins this way.
I tried many brands before i settled on this one. I tried to go back to another plain yogurt that was low fat, but it just tasted terrible in comparison. Plus I hate chunky yogurt and this stuff is so smooth and creamy, too bad it's more expensive, but in this case you get what you pay for
Hello. I'm Lebanese and just to correct I believe it's "Labneh" not Lebaneh. That is my favorite food since I was a kid my dad used to make that :)
domuhnikkuh 2 months ago
@domuhnikkuh Hehe thanks, title is fixed now. Can't believe it's been up for 5 years and you're the first person to notice.
AshleyMBd 4 weeks ago
Thanks for this nice recipe. The authentic one made by Bedouins in Jordan is slightly sour and salty. Few tips I took from them for the very original labneh:
1. Use the yogurt made of a mix of sheep and goat milk (not cow one).
2.Use a yogurt that is close to its expiry date (this gives the slight sour taste).
3.Mix the yogurt with a pinch of sea salt before you put it in the cheese cloth.
4. To enhance the sour flavor more do not put the whole thing in the fridge immediately.
Thanks a lot :)
okatchimachi 4 months ago
I am Muslim and I am not allowed to eat any Jewish food and Kosher salt is Jewish. What else can I use instead of Jewish Salt?
Salahuddin2009a 4 months ago
@Salahuddin2009a
Sorry for the late response, you can use table salt as well. I love Himalayan Pink Salt too, very nutritious.
AshleyMBd 4 weeks ago
This has been flagged as spam show
This is drained yogurt, it is not cheese!
Do you know the difference between yogurt and cheese?
Salahuddin2009a 4 months ago
hello... can one add garlic to it?? and eat it with pit chips???
MrRic2828 11 months ago
@MrRic2828 I'm sure you could add whatever herbs or fruits and make a gazillion things... or even use it just like sour cream and put it in sauces! I've heard of straining the whey off yogurt but never knew it had a specific name or was middle eastern... Learn something new everyday!!
tkdartistmom 8 months ago
@MrRic2828 Absolutely!
AshleyMBd 4 weeks ago
@AshleyMBd And grated cucumber but I would add that before straining since the cucumber adds a lot fo water to the yogurt. Some lemon is nice too.
AshleyMBd 4 weeks ago
You have a container of yogurt in your hands. Why just don't add salt to the container and mix it in the container? You alreadi mixing it!! Just add salt !!!!
bigkolibri 1 year ago
@bigkolibri to make sure I had the right ratios maybe? Either way I see what you're saying :).
AshleyMBd 4 weeks ago
You have a container of yogurt in your hands. Why just don't add salt to the container and mix it in the container?
bigkolibri 1 year ago
Technically, this isn't just Lebanese; it is Syrian and Palestinian, too. I love Labaneh.
QUINTUSMAXIMUS 1 year ago
@QUINTUSMAXIMUS Best labneh on the world is in Lebanon :P
istiiizzz 1 year ago
@istiiizzz Nice try, but it's the same everywhere:) The best is homemade whether it's from Aleppo, Beirut, of Amman.
QUINTUSMAXIMUS 1 year ago
@QUINTUSMAXIMUS yes exactly
istiiizzz 1 year ago
Thank you! This is great!
Florhusband 1 year ago
@MadamGul I think you can solve this problem quite easily. Heat the milk to 185 Fahrenheit (around 85 C), let it stand for a minute, then cool to 110 Fahrenheit (43 C) - you can accomplish this faster by putting the vessel where you heated the milk in an ice-water bath. Then you cultivate it with the starter. That way, you can pasteurize the milk and the yogurt will have little or no competition.
Florhusband 1 year ago
that's my favourite yogurt too!
fx3k 1 year ago
thx for this Video i just love labaneh and i just did it now by the way soon ill post a video for long term labaneh that can be stored in olive oil ill let u know to try it and tell me what u think
raed198524 2 years ago
Ashley yogurt is already a very good source for iodine so sea salt is appropriate. Great video!
strawalker 2 years ago
i bet you're canadian :) but thanks for the instructions! i will make this asap!
ren31489 2 years ago
You don't really need the salt. If the yogurt is sour enough, that gives it a good flavor without the added sodium.
LadyWeasel 2 years ago
the salt is a preservative... then again so is the bacteria from the yogurt
lutherdriggers 2 years ago
thank you!
may the holy cow bless you (that's not a joke, at least for Hindus...) :)
guilevivi 3 years ago
Thanks Ashley! I'm really just getting started in the whole "healthy eating" thing but I LOVE sour cream. This is so easy and will certainly be a staple in my diet.
noe2199 3 years ago
I've started doing this - I mix in about a cup and a half of strained, non-fat yogurt with ~2 cups diced cantaloupe or some other fruit. If you get non-fat yogurt and strain it, most of the lactose comes out with that funny looking water. Additionally, I've started making my own yogurt, which is very cheap and easy. You can find plenty of other videos detailing how to do it. It's really cheap and really good.
yohan31 3 years ago
I like to use sea salt or kosher salt typically. There are healthier salts out there in health food stores but they can get expensive and I'm still a student. Many people recommend using sea salt because it has trace minerals in it. However, table salt (which has few minerals) is typically iodized, and iodine is extremely important for proper thyroid function, which few people have. Sea salt is deficient in iodine, so right now I am on the fence as to which salt is best.
AshleyMBd 4 years ago
Very good point...tastes good and healthy...but i still would go for a cookie because im used to the mid east foods
Fadi1991 4 years ago
Hey nice videos...
one question...
why do you make alot of middle eastern foods...like taboluah, lebaneh, ba ba ghanoush, etc?
Are you mid eastern or do u just like the food?
Fadi1991 4 years ago
Oh I just like the food, i find it the healthiest and most flavorful. Plus it's an easy way of getting a ton of veggies into my diet because when I make dips I like to eat it with a ton of veggies. I am a snacking kind of person, if I pick up a cookie I'm going to eat 100-150 cals easy, if i make hummus and veggies I can eat a ton more to equal the same amount of calories and feel fuller.
AshleyMBd 4 years ago 3
come to argentina and lets get married :D
:D
jajajajajaj
cowboyfimbop 4 years ago
This is fantastic!
bestiaccia 4 years ago
finally a smart video on youtube!
mrtyles 4 years ago
GAS!
cherryNerds 4 years ago
Urgelt, have you ever been out to a Lebanese restaurant? If not I highly recommend it, I personally feel that Lebanese cuisine is one of the healthiest ways to eat, along with Japanese cooking. It is also very vegetarian friendly since so much of the food is made from beans, whole grains, lemon, olive oil, tahini, garlic and fresh parsley.
AshleyMBd 5 years ago
When I lived in Detroit, I did, but since then... no. In the small town near my house, there is very little in the way of ethnic restaurants. Alas.
Urgelt 5 years ago
am a lebanese girl and this is the first time i know how the labneh is made:) although we almost eat it everyday on the breakfast but we buy it already made,well i enjoyed ur videos a lot and am happy that u r enjoying the lebanese food,our lebanese food is also full of other healthy recipes hope u will enjoy them too byes.
RaMrOuM23 4 years ago
Ohhh i would love it if you'd share some with me, it is my favourite type of food along with Japanese. I make tabbouleh almost every week too.
AshleyMBd 4 years ago
That's a new one on me, Ashley. What a great idea! Once you have the lebaneh, you can take the idea in almost any direction.
Idea: how about blending a cup of lebaneh with a half-cup of organic almond butter and a quarter-cup of slivered almonds to make a crunchy, healthy alternative to peanut butter? Think that would work?
I'm also curious if you would know how to combine lebaneh with, say, parmesan cheese to make a cheesy spread.
Urgelt 5 years ago
The possibilities are endless really! Search Lebaneh or maybe yogurt cheese on google and they give you other ways you can use it. And yes one of the ways I've stumbled across is to add a nut butter and it takes on that flavour. So almond would work wonderfully I bet. You can blend this with cheeses, any herbs/spices, sweeteners to make an icing , add dry soup mixes to it to make a tasty dip, etc.
AshleyMBd 5 years ago
Very cool! :-)
Urgelt 5 years ago
To make a cheesy spread I would use a really potent cheese (so you don't have to use as much), add about 1/4 cup cheese and 1/4 lebaneh. Use a really fine grater, mix it with the lebaneh and spread it on what ever you'd like. For example, spread it on a baked potato, pop it back in the oven for 5 min (maybe with the broiler on) keep an eye on it. The cheese would melt and get all gooey, yum. I think even better would be to make potato skins this way.
AshleyMBd 5 years ago
ha you eat the same yogourt I do. Awesome breakfast = lebaneh + a bit of good olive oil + oregano + toast.mmmmm
shebitch 5 years ago
I tried many brands before i settled on this one. I tried to go back to another plain yogurt that was low fat, but it just tasted terrible in comparison. Plus I hate chunky yogurt and this stuff is so smooth and creamy, too bad it's more expensive, but in this case you get what you pay for
AshleyMBd 5 years ago
wow. I gotta try that. Thanks
bomber2z 5 years ago