55K views · 9.1K reactions | Labneh Balls ✨ This is one of my most requested recipes ❤️. It is a middle eastern strained yogurt that has a soft cheese like texture. I use it as a spread usually but straining it a bit extra to form the balls is also great. Growing up with a Syrian dad this was basically breakfast! Tip: you can strain 24 hrs if you prefer a thinner consistency. Ingredients: •32 oz plain yogurt. •1 tsp salt. •za’atar to taste. •sumac to taste. •pita. Directions: 1. add the salt to the yogurt and mix. 2. double up the cheesecloth and set atop a strainer, which is set atop a bowl 🤣. 3. add the yogurt in the center of the cloth, cover it up real well and place a can of beans atop for weight. 4. let sit in the fridge for 48 hrs. I squeeze the extra moisture out when forming balls. 5. coat them in za’atar and sumac. Add them to a container, cover in olive oil. Store in the fridge for a week. #labneh #labnehrecipe #easyrecipes #middleeasternfood #breakfastideas #feedfeed #makeitdelicious #cookingfromscratch | Nadia Aidi | Facebook
55K views · 9.1K reactions | Labneh Balls ✨ This is one of my most requested recipes ❤️. It is a middle eastern strained yogurt that has a soft cheese like texture. I use it as a spread usually but straining it a bit extra to form the balls is also great. Growing up with a Syrian dad this was basically breakfast! Tip: you can strain 24 hrs if you prefer a thinner consistency. Ingredients: •32 oz plain yogurt. •1 tsp salt. •za’atar to taste. •sumac to taste. •pita. Directions: 1. add the salt to the yogurt and mix. 2. double up the cheesecloth and set atop a strainer, which is set atop a bowl 🤣. 3. add the yogurt in the center of the cloth, cover it up real well and place a can of beans atop for weight. 4. let sit in the fridge for 48 hrs. I squeeze the extra moisture out when forming b
348 reactions · 40 comments | My Português Mom Making Cheese | Happy Mother’s Day! 🌸 Two years ago, I shared this video of my Portuguese mom making cheese—almost exactly the way she did growing up in her small... | By Rosa | Facebook
348 reactions · 40 comments | My Português Mom Making Cheese | Happy Mother’s Day! 🌸 Two years ago, I shared this video of my Portuguese mom making cheese—almost exactly the way she did growing up in her small... | By Rosa | Facebook
132K views · 968 reactions | Add butter to boiling milk and you'll be amazed by the result | Add butter to boiling milk and you'll be amazed by the result | By That | Facebook
132K views · 968 reactions | Add butter to boiling milk and you'll be amazed by the result | Add butter to boiling milk and you'll be amazed by the result | By That | Facebook
72K reactions · 3.7K shares | Who’s ready to roll up some labneh magic✨
These homemade labneh balls are creamy, tangy, and unbelievably satisfying, a Middle Eastern classic that’s easier to make than you think! Save this recipe and impress your friends (or just treat yourself) with these dreamy, oil-preserved cheese bites. Homemade Labneh Balls🫙
Yields: About 3 one-liter jars (filled ~¾ of the way) Ingredients: * 64 oz whole milk plain yogurt (no low or nonfat) * ~2 teaspoons salt * Za’atar spice mix (for coating) * 1 tbsp each paprika, sumac, and red chili flakes (mixed together for a spicy coating) * Good-quality olive oil (for filling jars) Instructions: 1. In a large bowl, combine the yogurt and salt; mix well. 2. Line a large fine mesh strainer with a thick layer of paper towels (or use cheesecloth). Place the yogurt inside the lined strainer, cover with another thick layer of paper towels, and weigh it down with a heavy plate. 3. Set the strainer over a bowl to catch the draining liquid. Refrigerate for about 2 days — the yogurt will thicken into a soft cheese. 4. Using a mini ice cream scoop or teaspoon, portion equal-sized amounts. Lightly oil your palms and roll the portions into smooth balls. 5. Roll the labneh balls in your chosen toppings — za’atar or the paprika-sumac-chili mix — or leave some plain. 6. Pack the balls into jars and fill each jar with olive oil, fully covering the cheese. 7. Seal the jars and refrigerate. These will keep for up to 1 month. Enjoy on toast, with herbs, or alongside your favorite dishes! #sivanskitchen #reels #instagram #instagood #instafood #easy #easyrecipes #labneh #labnehballs #middleeastern #middleeasterncuisine #homemade | Sivan's Kitchen | Facebook
72K reactions · 3.7K shares | Who’s ready to roll up some labneh magic✨ These homemade labneh balls are creamy, tangy, and unbelievably satisfying, a Middle Eastern classic that’s easier to make than you think! Save this recipe and impress your friends (or just treat yourself) with these dreamy, oil-preserved cheese bites. Homemade Labneh Balls🫙 Yields: About 3 one-liter jars (filled ~¾ of the way) Ingredients: * 64 oz whole milk plain yogurt (no low or nonfat) * ~2 teaspoons salt * Za’atar spice mix (for coating) * 1 tbsp each paprika, sumac, and red chili flakes (mixed together for a spicy coating) * Good-quality olive oil (for filling jars) Instructions: 1. In a large bowl, combine the yogurt and salt; mix well. 2. Line a large fine mesh strainer with a thick layer of paper towels
123K views · 2K reactions | @lilsipper YOGURT CREAM CHEESE vs REGULAR CREAM CHEESE Cream cheese is made by adding lactic acid to milk. This causes it to turn into curds then is blended to make cream cheese of then which companies add thickeners / stabilizers. It’s also not cultured as is yogurt, so it’s harder to digest. Yogurt, on the other hand, is made by adding live cultures to warmed milk. It’s this good bacteria that causes the milk to thicken. With much of the whey strained out for Greek yogurt versus regular yogurt, and again for Greek yogurt cream cheese, this type of cream cheese will have a higher protein content and contains probiotics making it easier on the gut with benefits! Both types of cream cheese can be used in similar ways. LABNEH vs YOGURT CREAM CHEESE Labneh is a Mi
18K views · 14K reactions | HOMEMADE CREAM CHEESE Once I tried making it at home, there was no going back. AD |The texture is silkier, the flavour is richer, and I love knowing exactly what’s in it. Plus, it’s surprisingly easy—and way more satisfying—to whip up your own batch. Comment CHEESE & I’ll send the recipe directly to you. You’ll need: 1090g whole milk (4.5 cups) 360g half & half 10% cream (1.5 cups) (note: add less cream more milk if you don’t want it super creamy) 75g lemon juice (approximately 5 tablespoons) Salt to taste Instructions: In a saucepan, heat the milk and cream over medium heat until it’s steaming and simmering. Stir occasionally to keep it from sticking. Slowly stir in the lemon juice, let it come to a gentle boil, then turn off the heat. Let it sit for 5–
822K views · 47K reactions | Homemade Cream Cheese with Herbs 🌿 Recipe: Small portion -3 cups milk - 3 tbsp Apple cider vinegar (you can also use regular vinegar) -1/2 tsp salt Cook your milk until hot remove from stove and add your Apple cider vinegar. Stir and you’ll see the milk starting to clump up. After a couple minutes you’ll strain the milk and what’s left is the cream cheese which needs to be blended with the salt. So after blending it for 30-60 seconds you’ll now have your perfect cream cheese! Now you can add some finely chopped (or blended) herbs like dill, chives, garlic and onions. I enjoyed everything on a piece of sourdough bread and it was delicious! Note: make sure to get organic milk and rest of the ingredients to have the maximum effect of purity! #home
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