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Laban
Thick Yogurt or Yogurt “Cheese”
Preparation info
- Makes about
1 cup
- Difficulty
Easy
Appears in
By Helen Witty and Elizabeth Schneider
Published 1979
This tart, thick, creamy spread is particularly delicious when combined with the familiar Mediterranean flavors of garlic and olives, although it also blends well with pepper, marjoram, parsley, cilantro (fresh coriander), chives, or basil.
Ingredients
1 quart ¼ teaspoon
Method
- Line a sieve with 2 layers of rinsed cheesecloth. Pour in the chilled yogurt (saving 3 tablespoons for starting another batch, if you plan to make more). Let drain for 1 hour.
- Tie the corners of the cloth together to make a bag. Suspend the bag over the sink or a bowl and let the liquid continue to drip out until the “cheese” is the desired consistency—usually
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