:-) right?For those who don't...let me introduce you.
Labne, also called Kefir Cheese, is simply put, strained yoghurt.
You can make your own with a good organic unflavored yoghurt (make sure there is no gelatin added) by lining a strainer with a coffee filter, or cheesecloth, dump in the yoghurt and allow it to drain for a few hours on the countertop....well, into a bowl over which the strainer has been set. After a few hours the whey drains out, and you have a thick, tart and tasty Labne.
OR, you can go to any Middle Eastern market and buy it (much easier) many supermarkets now carry it as well, look for it with the yoghurt.
We use it as a substitute for sour cream and cream cheese in our home. It is far lower in fat and calories than the afore mentioned products. (average about 20 calories per tablespoon) and tastes fantastic!
Labne on a baked tater is awesome, thick, tart, creamy mouth feel....just wonderful. Labne on a toasted bagel is fantastic too....all the taste, lower fat and calories.
Here is a Labne "cheese" spread for your next herf or party.
1 Pint Labne
2/3 Cup toasted walnuts, coarsely chopped
1/2 Cup green olives with pimento, coarsely chopped
1/4 Cup chopped flat leaf parsley
1 medium clove garlic, mashed into a paste
1/4 tsp ground cayenne pepper (more or less to your taste, or omit)
Mix all ingredients well, pack into the container you will serve in and chill 2-3 hours before serving.
OR, mix all ingredients EXCEPT the parsley, chill 2-3 hours and just prior to serving, shape into a ball, roll in the parsley and serve.
Great with crackers, but even better with melba, wasa bread, pita chips.
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