Israeli Recipes

Yoghurt Cheese – Labane

1- 1/2 liter (3 pound) yoghurt 1 tbs. salt
1 cup sour creamolive oil for serving

Combine the yoghurt, sour cream and salt. Pour the mixture into a muslin or cheesecloth sack, tie and suspend over a large bowl so that the liquids can drip out. Let drain for 24 hours and then discard the liquids.
Unwrap the cheese. Serve by spreading the cheese on a plate and dripping olive oil on top.

posted by rebecca @ 3:40 AM