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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 book. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |