Labneh or Labaneh
لبنة – strained yogurt, which is a healthier alternative to cream choose. I also sometimes use it to replace mayonnaise as a sandwich spread and in salad dressings. Labaneh can be made from goat, sheep and cow’s milk and can also be eaten fresh or preserved in olive oil, as in the photo above. To make at home, add a teaspoon of salt to 4 cups of yogurt and let it strain in a cheese cloth for at least 24 hours. The more you leave it, the firmer it becomes, until it reaches the consistency of a block of cream cheese. The firm Labaneh is usually then shaped into balls and is preserved in olive oil, simply delicious!