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In Jordan, labaneh (labneh) or concentrated yogurt (or "strained") is a specific Bedouin food, basic for breakfast, dinner, "mezze" and in the preparation of various sandwiches.
It is found on the market in 2 forms: creamy labaneh and concentrated labaneh, produced in certain regions of Jordan: Jerash, Ajloun and Karak, in small dairy factories.
Authentic Labaneh is preserved in olive oil, which adds extra flavor.
Make small balls (the size of a walnut) from labaneh, which are put in jars with virgin olive oil and kept for up to 1 year.
Over time, labaneh stored in olive oil becomes more sour.
Labaneh can be made from cow's, sheep's or goat's milk.
- 2 liters of fresh pasteurized milk
- 3 tablespoons yogurt
- 1 tablespoon salt
- olive oil
- a piece of cloth -muselin
Preparation time: over 120 minutes
PREPARATION OF RECIPE “Labaneh” by Jerash in olive oil - “Labaneh makbouseh bil zayit”:
Yogurt preparation ("laban")
Heat the milk over low heat until boiling; let it cool, but not at all, just be warm.
Mix 4 tablespoons of warm milk with yogurt and add to the rest of the milk; mix well to homogenize.
Transfer to a glass or clay pot and place in a warm blanket; leave for 6-8 hours until hardened.
Preparation of “labaneh”
The yogurt thus obtained is mixed well with salt and put in a piece of muslin; it binds and hangs on the sink faucet, letting it drain well of whey for about 10-12 hours; creamy labaneh is thus obtained.
Or you can put it in a stainless strainer on top of a bowl and leave it in the fridge.
It is consumed greased on Arabic stick or is used to prepare a large number of appetizers: "mezze".
For concentrated labaneh, leave it in the fridge for another 2-3 days; it is recommended to change the muslin after 24 hours.
The labaneh balls are placed in previously sterilized jars and virgin olive oil is added.
They can be optionally seasoned with green oregano, rosemary or hot peppers.
Remove the yogurt balls on a plate and serve with Arabic stick.