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Easily transform yogurt into a spread that has a silky texture for piping and smearing on a plate. Layer in a sandwich of roast beef or roasted veggies, or pair with your crudite and drizzle with olive oil. It also cools down anything spicy. There are so many uses for lebneh!
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LEBNEH RECIPE
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Makes 2-3 cups depending on how long you allow it to hang
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INGREDIENTS:
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32 ounce Greek Yogurt
3 Lemons, Zest Only
2 Tablespoons Cumin Seed, toasted & ground
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PROCEDURE:
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In a large Mixing Bowl combine all ingredients and stir with rubber spatula.
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Line a second mixing bowl with 2-3 layers of cheesecloth. With the rubber spatula, transfer mixed yogurt to the center of the cheesecloth lined bowl and tie together the edges (opposite corner to opposite corner creating a sack. Suspend in a pitcher or bucket for 3-5 days. Remove from bucket and transfer drained yogurt to an airtight container for storage. Keep up to 1 week in the refrigerator and use as spread for sandwiches, crudite or grilled meats. Do not discard the Whey that is drained from the yogurt. Use as a cooking liquid to add a little tartness for soups, sauces or as a vegetarian stock in pastas.
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