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Ingredients Edit

Directions Edit

  1. Mix the salt into the yogurt, strain the mixture through cheesecloth.
  2. Then tie the cheesecloth up into a bundle and hang it over a sink for a day or two, to allow moisture to drain out.
  3. Refrigerate the Laban Cheese until it has dried out, then roll it into small balls and store them in a jar of olive oil.
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