Labaneh from Jerash in olive oil - Labaneh makbouseh bil zayit

The Labaneh Recipe from Jerash in Olive Oil

Preparation Time: 30 minutes
Draining Time: 10-12 hours
Total Time: 10-12 hours (plus 6-8 hours for fermentation)
Servings: 4-6

Introduction
Welcome to the world of Eastern delights! Today, we will embark on a culinary journey with a traditional Labaneh recipe, a creamy, concentrated yogurt that has been used for centuries in meal and appetizer preparation. This recipe is not just a delicacy but also a part of Bedouin culinary heritage, bringing authentic taste and unmistakable aroma to our tables.

Labaneh is an essential ingredient in breakfast, dinner, or mezze, and today we will learn how to make it at home, step by step, so we can enjoy its nutritional benefits and unique flavor. We will also explore some variations and serving suggestions that will turn every meal into a memorable experience.

Ingredients
- 2 liters of fresh pasteurized milk (cow, sheep, or goat, according to preference)
- 3 tablespoons of natural yogurt (make sure it's active and contains probiotic cultures)
- 1 tablespoon of salt (salt helps with preservation and enhances flavors)
- Extra virgin olive oil (for preservation and added flavor)
- A piece of cheesecloth or muslin (for draining the whey)
- Optional spices: rosemary, chili pepper, or fresh oregano (to add a flavorful twist)

Making the Yogurt
1. Start by heating the milk over low heat, stirring constantly to prevent it from burning. Once the milk begins to boil, remove it from the heat and let it cool slightly until it is warm (about 40-45°C). It is important that the temperature is right to activate the yogurt cultures.

2. In a small bowl, mix 4 tablespoons of warm milk with the natural yogurt. This step will help to homogenize the yogurt, facilitating fermentation.

3. Pour the yogurt mixture into the remaining milk and mix well until everything is completely combined. Here, you can smell the fresh aroma of the milk blending with the yogurt.

4. Transfer the mixture to a glass or clay container, cover it with a lid, and place it in a blanket or a warm spot. Let it ferment for 6-8 hours. The longer you leave it, the tangier it will become.

Making the Labaneh
5. Once the yogurt is fermented and thickened, it's time to turn it into labaneh. Mix the yogurt with 1 tablespoon of salt, ensuring that the salt is completely dissolved.

6. Place the salted yogurt in a piece of muslin, tie the corners well, and hang it from the faucet of your sink or in a place where it can drain. Let it drain for 10-12 hours to remove the whey. This step is essential for achieving a creamy and delicious labaneh.

7. Alternatively, you can place the yogurt in a stainless steel strainer over a bowl and let it sit in the refrigerator for the same amount of time.

8. After the draining time is up, your labaneh will be ready! You can use it immediately or turn it into concentrated labaneh. If you want a denser texture, leave it in the refrigerator for another 2-3 days.

9. Now it's time to create labaneh balls. Form balls the size of walnuts and place them in sterilized jars. Cover them with extra virgin olive oil, which will not only preserve the labaneh but also add a wonderful flavor.

10. If you wish, you can season the oil with herbs like rosemary, oregano, or chili pepper to further enhance the flavors. These spices not only improve the taste but also add an attractive visual element.

Serving
Your labaneh is now ready to serve! Take the labaneh balls out of the jars and arrange them on a beautiful platter. Serve them alongside fresh Arabic bread, which will become the perfect vehicle for enjoying this delicious dish. You can also add olives, fresh tomatoes, or roasted peppers for an even richer appetizer.

Combination Suggestions
Labaneh is extremely versatile and can be used in various dishes. You can add it to salads, spreads, or even sandwiches. It also pairs perfectly with meat or vegetable dishes. Try it alongside a refreshing drink, such as mint tea or pomegranate juice, which will complement the flavors of this dish perfectly.

Nutritional Benefits
Labaneh is rich in probiotics, which contribute to digestive health and strengthen the immune system. It is also an excellent source of protein, calcium, and vitamins, making it a nutritious and healthy food. It is ideal for breakfast or snacks, providing significant nutritional value to your diet.

Frequently Asked Questions
1. Can I use lactose-free milk?
Yes, you can use lactose-free milk, and the labaneh will have a similar taste.

2. How long can labaneh be stored in olive oil?
Labaneh stored in olive oil can be consumed for up to a year if stored correctly.

3. What can I use instead of muslin?
If you don't have muslin, you can use a clean kitchen towel or a cotton cloth.

4. Can I add other spices?
Of course! Experiment with different herbs and spices to find the combination you like best.

Conclusion
Making labaneh at home is a delightful and satisfying experience that will bring you closer to rich culinary traditions and the unmistakable flavors of the East. With every step you take, you will enjoy the cooking process and, ultimately, the delicious result. So, don’t wait any longer! Get into the kitchen, gather your ingredients, and prepare your own labaneh! Enjoy your meal!