Breakfast: Lebanese Cream Cheese (Lubbneh): Best Stuff

[Guest guest]

, Chupa Babi <recetta

wrote:

>

> @@@@@

> Breakfast: Lebanese Cream Cheese (Lubbneh)

> yogurt

> cheese cloth

> salt

>

>

>

>

> Place a quantity of cold yoghurt in cheese cloth or

> similar material, tie it into a sack and hang it on

> the kitchen tap to allow liquid to drain into the

> sink. Alternatively hang over a bowl.

>

> Remove from cloth after 8 hours. Sprinkle with salt,

> store in a covered container in refrigerator.

>

> Use as a spread or mould into little balls.

>

> Makes: approx 1/4 of original quantity of yoghurt

>

> Source: Assouk

> Formatted by Chupa Babi: 11.26.07

>

> Lubbneh is a favorite Lebanese breakfast when served

> with olive oil, Zaatar Mixture, Olives and bread.

>

> ChupaNote: the Lebanese also make a breakfast pizza

> with this yogurt cheese.

>

> -----

>

>

>

>

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You come up with the best stuff, but if I tied anything to my tap,

the kitties would eat it, by morning. I do the cheese cloth, place it

in a sieve, over a pot, in the fridge; sometimes, cabinet. I like the

recipe with chopped cukes, garlic and olive oil, but I'm sure that is

in the files. If it isn't, let me know. It's Greek, and great with

pita bread. I never thought to use yoghurt cheese on pizza, but I

shall.

Blessings, Jack (Texas)

[Guest guest]

I have one of those ceramic Melita cone filters for coffee, that works

well for making yougurt cheese too. The weight of the cheese itself, in

the cone thingee, squeezes the liquid out. But I like your idea of the

colander for a big batch! Thankyou.

Chupa

 

, " maxium62001 "

<maxium62001 wrote: but if I tied anything to my tap,

> the kitties would eat it, by morning. I do the cheese cloth, place it

> in a sieve, over a pot, in the fridge; sometimes, cabinet.