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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl stir the salt into the yoghurt. | 2. Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean). | 3. Pull corners up and tie tightly. | 4. Suspend from a stationary object over a bowl (to catch liquid). | 5. Let this hang overnight or about 12 hours. | 6. When well drained it will be the consistency of cottage cheese. | 7. Remove from the cloth. | 8. Store covered in the refrigerator until needed. | 9. You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese. | 10. Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses! | 11. To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer. | 12. Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray. | 13. Chill until firm. | 14. This will take several hours. | 15. After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil. | 16. Seal the jar and store at room temperature. | 17. The labneh will keep this way for several months but you will have eaten them all up long before that! | 18. Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
greek yogurt	6	cups		-	-	-	-
salt	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.