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1 quart laban (yogurt)
1 Tbsp. salt
1 yogurt strainer or cheescloth bag

Pour laban into yogurt strainer. Let water drain from laban
overnight. Remove from bag into a bowl. Add salt and mix. To
prevent spoiling, lightly cover with oil.

Note: Labanee is used as a spread and in many recipes found in this

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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