A peaceful moment equals a beautiful memory. This is when I close my eyes and bring to my mind an early fresh home delivery.
A mid age woman delivering fresh eggs, cheese, and cold milk from her farm right to my aunt's front door.
I do not recall the woman's name, but all I can remember is rushing to the kitchen with aunt Wafa to boil the milk to make laban (yoghurt) and from yoghurt to make Labneh.
Aunt Wafa is a typical Lebanese mama and a true Lebanese mama can easily knock at her neighbor's door or send her little child knocking asking for a ma'roof (favor). It can be one teaspoon of salt, half a lemon, a cup of flour, or simply rawbeh (a starter to make laban (yoghurt).
To make Laban (yoghurt):
Half a gallon organic whole milk
1/3 cup plain yoghurt
In a deep pot, heat the milk just below a boil (when it starts to rise)
Turn off the stove and set the milk aside
Wait for about 10-15 minutes for the milk to cool
Add the plain yoghurt *I go old school, I go auntie's way where I place my forefinger inside the pot for 10 seconds before I add the yoghurt. (your milk should not be cold nor hot when adding the yoghurt)
Slowly stir the yoghurt
Cover and wrap the pot with a big towel
Set aside for 12 hours. Do not shake
Remove the cover and place the laban (yoghurt) in the fridge to cool
To make Labneh:
You need a cheesecloth OR a paper towel OR a small pillow cover OR a cotton towel
Place the cloth bag in a colander
Pour the yoghurt inside the bag
Place a deep bowl under the colander
Leave for about 3 hours
The more you leave yoghurt in the bag, the thicker labneh becomes
Scrape the labneh out, place in a tupperware and store in the fridge
Now this is the fun healthy creative part. Pick your toppings for mornings or afternoon snacks
Labneh with za'tar (dry thyme)
Labneh with sumac (dry fruit spice)
Labneh with black caraway
Labneh with dates
Labneh with granola
Labneh with your choice of fresh fruit
Perfect after every workout, snacks for kids, adults and all
Be CREATIVE and Sahtein
A mid age woman delivering fresh eggs, cheese, and cold milk from her farm right to my aunt's front door.
I do not recall the woman's name, but all I can remember is rushing to the kitchen with aunt Wafa to boil the milk to make laban (yoghurt) and from yoghurt to make Labneh.
Aunt Wafa is a typical Lebanese mama and a true Lebanese mama can easily knock at her neighbor's door or send her little child knocking asking for a ma'roof (favor). It can be one teaspoon of salt, half a lemon, a cup of flour, or simply rawbeh (a starter to make laban (yoghurt).
To make Laban (yoghurt):
Half a gallon organic whole milk
1/3 cup plain yoghurt
In a deep pot, heat the milk just below a boil (when it starts to rise)
Turn off the stove and set the milk aside
Wait for about 10-15 minutes for the milk to cool
Add the plain yoghurt *I go old school, I go auntie's way where I place my forefinger inside the pot for 10 seconds before I add the yoghurt. (your milk should not be cold nor hot when adding the yoghurt)
Slowly stir the yoghurt
Cover and wrap the pot with a big towel
Set aside for 12 hours. Do not shake
Remove the cover and place the laban (yoghurt) in the fridge to cool
To make Labneh:
You need a cheesecloth OR a paper towel OR a small pillow cover OR a cotton towel
Place the cloth bag in a colander
Pour the yoghurt inside the bag
Place a deep bowl under the colander
Leave for about 3 hours
The more you leave yoghurt in the bag, the thicker labneh becomes
Scrape the labneh out, place in a tupperware and store in the fridge
Now this is the fun healthy creative part. Pick your toppings for mornings or afternoon snacks
Labneh with za'tar (dry thyme)
Labneh with sumac (dry fruit spice)
Labneh with black caraway
Labneh with dates
Labneh with granola
Labneh with your choice of fresh fruit
Perfect after every workout, snacks for kids, adults and all
Be CREATIVE and Sahtein