 com here with a new kitchen-zoned blog and we're doing this today about a interesting it's zero in this garage zero zero zero zero zero so I'm gonna have a drink. Theo is going to be about this labne, labne, labne, labne cheese, labne cheese. This is something that is not, I can't find it in very many places. It's a low carb, I'll show you the carb contents, it's a low carb kefir, kefir cheese. I always thought it was kefir, I mean maybe it is, I don't know, I saw someone called kefir, like heifer, like heifers don't eat this, they eat other stuff, but this is kefir cheese I think, kefir cheese. But this is like a this particular ours brand, I'll show you again the label ours. I can't find it in any stores. I found it at Metropolitan Seafood in Lebanon, New Jersey, I guess it's, if you have to take route 78 it's exit 20a and it's right there off exit 28. Metropolitan Seafood has a bunch of stuff they focus primarily on seafood but they have, you know, besides the fresh fish, they have prepared foods and they have like a little deli section with various things like a really good pesto sauce and this stuff. It's Lebanese, I mean yeah for the people that might be offended by whatever's going on, there's some Arabic on there I think, it looks like Arabic, but I want to explain to you why I like this number one. Besides it's low carb, per two tablespoons only one gram of carbs, no sugar, and that works out to about 15 grams of carbs per pound, per 453 grams, even though it's 454 I believe it's the actual per pound. But here's the interesting thing about this and I didn't know this, I forgive my ignorance but you can make yogurt out of milk, it's just made out of milk. You put the, you slow cook it like at 100 degrees for like four hours, like you can use an immersion cooker, not immersion, what do you call it, sous vide cooker, whatever those things are called. For four hours and milk turns into yogurt, if you just heat it for 100 degrees for an hour, four hours. And then what you do, let's just say you didn't take that for us, say you had just regular plain Dan and yogurt you got from the supermarket, you just stick it in a cheesecloth for 24 hours and let it drip away and what, and you add salt, like I think it's a teaspoon per pound or two table, two teaspoon or a tablespoon for two pounds, I forget exactly what it is, it's salt to taste basically. But all this labneh, labneh, labneh, labneh, I don't even know how to say it, but it's labneh, labneh, whatever. This is basically kefir, cheese, kefir, whatever you want to call it. All it is, is yogurt minus the liquid with salt. That's the simple way to put this, yogurt without the liquid, without it's salt. So what that means is, and now this refrigerated has the consistency of let's just say refrigerated, I mean, I'm sorry, room temperature cream cheese, it's room temperature cream cheese. And what I like to do, typically if you go to a Mediterranean restaurant, they give you this stuff in a bowl with some olive oil and maybe some seasonings and so on and so forth. But take a look at the commercial that for this stuff, this is from like a decade ago. Take a look, like adapting to it because a salty but yet sour thing is really, it's a very niche taste. I mean, I've tried adding sweet things, like making like a berry yogurt blueberries mixed with it. Wasn't bad, but it wasn't like, hey, repeat the customer type thing. I'll try it again. Maybe I might have to add some other things, but salty and sour and then sweet does not quite work out, I guess, on the palette of tastes, kind of a conflict of interest, so to say. And by the way, I'm going to finish up my little Smirnoff spiked sparkling seltzer. It was very watered down FYI. I'm going to remind you guys how I make it. I take a thing of ice, okay, quite, but I have something new to show you today. So I have a thing of ice, and this is a 32 ounce bowl of jar, bell, ball, whatever. I take some of this ginger, open up the capsule and stick it in my glass. So that gives it a really nice flavor. I like it. And then I pour my little drink in, like so. You can see it here pouring in. Let it fizz up all the way. Now that it's getting cold out and the winter is coming around, I make a little, for the night, I make a mixing tea concoction. This right here is a 24 ounce ball jar, but it's two tea bags of elderberry tea. It's, I think it's called Tel, Telsey, Telsa. I forget what kind of tea it is, but it's a Yogi tea. And one black tea just for flavoring. And I mix it into my drink here. I put a little bit of color. It looks like a Long Island Lice tea when you do this. And then I take a little more like Perrier Seltzer and mix that in. I normally use lemon juice too. I just left it in the kitchen. That's my, that's my award-winning drink that I can drink a lot of and not get hungover and sick. Behind me is this commercial kitchen I wish I had in my house. And also behind me is a green screen, which this is my first time using. So if you see any kind of static, that's just first time. And I don't really care, because I like, I don't mind showing the errors of my ways because I'm practicing. And I think practice and, and, and whatever. Let's get back to this stuff again, this labne. This is a, this for people who don't like eating sugar or who choose not to inject sugar into their veins and ruin their, health. This is a really, really good satiating snack. And I'm getting accustomed to it to the point where I actually am starting to enjoy the salty, sour kind of. Let's just say you're hungry and you're punchy and peckish as they say. I'm peckish, I'm peckish. Instead of eating junk like pretzels or chips or, or, or bread. And if you're hungry, that means your body needs fuel. You're not, you're not craving entertainment. I mean, you can watch, don't even watch TV. You can do something else for entertainment. If you need to feed your body, it's hungry and it's hungry for the right reasons that you've used up your fuel and the body's asking for more. When you eat too much sugar and bread and so on and so forth, your body screams hunger when it's not really hungry. And that's why we don't like spiking our blood sugar up and down. That just makes you inaccurately hungry. It's like a false flag hunger. But let's say you're really legitimately hungry and you don't, it's not lunchtime and you just don't want to. Having this stuff in the fridge, you put a little bit in a bowl, season it as you wish. I mean, like, like, like I said, I'm, I'm still a bit on the fence on how to do this. I heard, uh, uh, harissa salt, harissa seasonings, uh, make mixed with this makes a really good spicy bite has a nice bite. Um, I heard that from the guys at Metropolitan, but I'm freezing. I don't have the heater out here today. My hands are literally like, like, like ice, ice pops. Um, but you put a little bit in a bone, eat it like yogurt. It's like a yogurt, but it really doesn't have a, you don't need to eat an eight ounce or six ounce container of it to feel satisfied. It's slowly, it's a nice thick consistency. Um, and I just, I'm just a little bit pissed that even though it's so easy to make, you just stick it in cheesecloth and drip, let it drip yogurt and cheesecloth, let it drip for 24 hours. But it's a pain in the ass. Why can't I get this stuff at every supermarket? This kefir cheese kefir. I think that's how I'm going to ruin. That's how one Lebanese girl on, on YouTube said it. She said kefir cheese. Um, I always said kefir, and it doesn't, doesn't it make you want to say kefir cheese, kefir cheese? Um, it's kefir cheese. Who knew? So that's it. All right, this is my first video in the kitchen zone for NJ Bu 22. And I hope this thing works. Um, and remember this, I would love to have this oven and this long array of, of equipment and space and stainless steel. You just bleach it and hose it off and you're done. That would be the best kitchen ever. But right now we're okay with our kitchen. I'll be bringing you into my kitchen eventually. Once I can get the video logistic setup and so on. But this is it. If you could find this anywhere, the kefir cheese, kefir cheese, doing it. It's, it's something that you'll really, um, by the way, this ours, dairy website, whereas ours dairy, ours dairy, ours dairy, ours dairy, that ours dairy website, I looked at, I tried to read more about them and it came up error. I did pay my internet bill. So it wasn't me. So that's it. Episode one of kitchen zone and something that I recommend. I'm people living in more diverse neighborhoods will probably have a Lebanese store or some sort of med training store. You can get this brand or something similar. But I highly recommend this as part of a healthy diet to not kill your blood sugar. So that's it. Have a nice new year. And I swear to God, I should have brought it here. This is I got to get a better studio, better studio, New Year's resolution. I think have a good night.