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Lebanese Cream Cheese



2 litres full cream milk
3 tblsp yoghurt
1 tblsp salt
Olive oil
Dried Parsly


  1. Heat the milk in a large pot, over a low fire, until it boils.
  2. Remove immediately from the fire and cool until lukewarm.
  3. Place 4 spoons of the milk in a bowl, add the yoghurt, stir then add back to the pot of milk.
  4. Transfer the pot to a bowl, cover well, and wrap in a blanket. Leave for 6-8 hours in a warm place.
  5. Mix with salt then place a cotton cloth or cheese cloth in a large strainer. Tie and hang above the sink or above a bowl. The labaneh will be ready in 10-12 hours.
  6. Serve drizzeld with olive oil and a sprinkle of dried parsly.

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