Yogurt Cheese Labanee In Arabic

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This recipe provides a great non-fat replacement for sour cream or cream cheese. It will easily keep for a couple of weeks in the refrigerator. We usually make a big batch and use it for a lot of different things, topping for baked potatoes along with the other usual goodies; as a base for dips or creamy salad dressings, something to enhance a gravy or sauce, just as you would use sour cream or cream cheese. We always have some in the refrigerator!!

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Steps

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Although the original recipe doesnt call for non-fat yogurt , non-fat works fine.

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Some recipes almost demand a little fat to smooth their texture on the tongue.

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This can be provided by beating a little bit of mayonnaise or olive oil into the non-fat yogurt cheese.

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Its still fat , but at least its cholesterol free fat.

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If you are skinny and dont have to worry about dietary fat , you can use low-fat or whole-milk yogurt , and then you wont have to worry about adding oil.

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Bring 2 quarts of yogurt to room temperature , and stir thoroughly to smooth and break up all lumps.

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Optionally , you can add tsp salt.

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Line a colander with a couple of dampened paper towels or a clean , dampened , loose weave cotton towel.

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Pour yogurt into the colander , cover with another paper towel or plastic wrap.

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Place in the sink , or in a bowl which is small enough to hold the colander away from its bottom.

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Let drain for about 8 hours for sour cream consistency or for 24 hours for cream cheese consist.

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Ingredients

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yogurt, salt, extra virgin olive oil