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|Labneh (Lebanese Cream Cheese)|
"This is the Lebanese version of cream cheese, lots tastier and lower in energy. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or really unfold it like cream cheese on pita bread."
- sixteen cups simple yogurt
- 1 teaspoon salt, or to taste
- 1/4 cup olive oil
|Prep : 5M||Cook : 32M||Ready in : P1D|
- Line a massive colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to capture the liquid that drains off. Leave to drain for 24 hours.
- After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir within the olive oil. Store in a included field within the refrigerator.
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