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#Mix the [[salt]] into the [[yogurt]], strain the mixture through cheesecloth.
 
#Mix the [[salt]] into the [[yogurt]], strain the mixture through cheesecloth.
 
#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.
 
#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.
#Refrigerate the Laban [[Cheese]] until it has dried out, then roll it into small balls and store them in a jar of [[olive oil]].
+
#Refrigerate the Laban [[Cheese]] until it has dried out, then roll it into small balls and store them in a jar of [[olive oil]].
   
 
[[Category:Arabian Recipes]]
 
[[Category:Arabian Recipes]]
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[[Category:Olive oil Recipes]]
 
[[Category:Olive oil Recipes]]
 
[[Category:Yogurt Recipes]]
 
[[Category:Yogurt Recipes]]
[[Category:Salt Recipes]]
 
 
[[Category:Cheese Balls Appetizers]]
 
[[Category:Cheese Balls Appetizers]]
 
[[Category:Cheese Recipes]]
 
[[Category:Cheese Recipes]]

Revision as of 10:12, January 9, 2010


Ingredients

Directions

  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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