Recipe - Labane (Sour Cream Cheese With Olive Oil)

1 One half l Yogort 1% 3%
One half teaspoon Salt
2 tablespoon Olive oil
1 Lemon ; juice of
Olive oil

Source: From my mother with love & more, Family recipe/My sister Chaya.

You will need: A bowl, A Colander, A very clean kitchen towel. Arrange the
towel over the colander,that sit over the bowl.

In another bowl mix all ingredients. Pour the ingredients on the towel,Tie
the towel loosely , let it sit in the kitchen for 24 48 hours till all
the water are drain and it become quite hard to handel.

With wet hand, spoon out the cheese, Make a small balls and put it in a
glass jar. Repeat it till you finish all. Sprinkle on top some
Zaatar(*Opional)and fill the jar with olive oil. This will keep the cheese
for ever.(till you finish it)You can keep it out side the fridge. Every
time you want to have some cheese you take one ball with some olive oil
from the jar , and use it as a spread. or with fresh Pitta, or even fresh
Challa, You name it. We love it.

Posted to JEWISHFOOD digest Volume 98 #021 by Zvi&Rina perry
pzvi@netvision.net.il on Jan 11, 98