Quote:
Originally Posted by taboule
labne = strained yogurt, Lebanese style, a bit "drier/thicker" than strained Greek yogurt, and softer than cream cheese.
Easy to make: mix about 1/2 tspn of salt in 1 quart of yogurt (whole milk best), a bit of water (so it is soupy and easy to mix) then pour in a cheesecloth bag. Hang over the sink overnight or to desired consistency. Spoon into dish, drizzle with EVOO and enjoy with pita bread, olives, mint or any other herb, and of course, tomatoes ;-)
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We make this at home too... great stuff.
A Lebanese friend taught me the recipe back in the 90's, but I didn't know the name of it.