How is the Healthy Labneh? Homemade Labneh Recipe (2 Recipes)

Homemade Labneh Recipe 1

Materials

• 1 liter milk
• 1 tablespoon of cottage cheese (at room temperature)

Fabrication

• Soak the cottage cheese for a day in a closed container filled with water for up to 1 day and desalinate it.
• Boil 1 liter of milk if it is raw. After it starts to boil, it will be enough to boil it for 2-3 minutes. If you are using pasteurized milk, heat the milk.
• Wait until the milk is warm enough for our little finger to withstand the heat for 10 seconds.
• Mash the room temperature yeast with a fork and mix it with a few tablespoons of the warm milk.
• Add this mixture to milk and mix.
• In this way, you can leave the milk to ferment in the pot where it boils, and you can ferment the milk yeast mixture by taking it into a glass jar or dividing it into jars.
• After adding yeast, close the lid of our pot or jar, wrap it in kitchen covers, put it in a warm place and leave it to ferment for 4-5 hours without moving it.
• For those who want to leaven in the oven, leave the lids of the pot or jar open. Turn the oven on and off for 3-4 minutes at 40-50 C beforehand. Place the fermented milk with the lids open in the warm oven and leave to ferment for 7-8 hours.
• Leave this yoghurt-like product to drain for 3-4 hours with the help of a fine strainer or cheesecloth.
• After resting in the refrigerator for 1 day, the labneh is ready for consumption. You can consume it within 5-6 days.
• Note : You can use 1 tablespoon of labne cheese for the next labneh.

Homemade Labneh Recipe 2 (Like Labneh Cheese Recipe)

Materials

• 3 Tablespoons of Homemade Curd Cheese
• 1.5 - 2 teaspoons of unsalted butter

Fabrication

• Homogenize the two materials by passing them through the rondo. Your practical labneh is ready.
• You can keep it in the refrigerator in closed glass containers for 4-5 days.

You can find the blog post about the harms of ready-made baby biscuits and why they should not be consumed here .