Laban & Labneh
with the jea jea sisters
We venture to the North Bekaa Mountain town of Barqa in Lebanon where the Jea jea sisters show us what it's like to be self-sufficient farmers and dairy producers. Be inspired by watching the film or fulfill your hunger by making some homemade yogurt or labneh!
yogurt and Labneh Recipes
that can be Made at Home
1. Bring 2 quarts of milk to a boil over medium heat (~95 °C or 200 °F).
2. Remove the milk from the heat before it boils and pour it into a bowl. Allow the milk to cool to 45 °C (115°F) or until your finger can be held in the milk for 10 seconds. If you'd like to cool the milk quicker you can add the pot into an ice bath.
3. In a separate mixing bowl add 4 Tbsp of your favorite yogurt or add in your bacteria culture according to packet's instructions. Pour in about 1/2 cup of the warm milk, stir well.
4. Add your yogurt mix (your starter) into the heated milk and stir.
5. Cover and leave for at least 4 hours or until the yogurt sets. The longer you leave it the thicker and tangier it will become. When you cover your yogurt your goal is to try to maintain a warm temperature. Depending on the temperature of your environment you may need to cover with blankets and keep in an insulated area. Do not shake or move the yogurt. We usually place it in the oven if we're not going to be cooking.
2 quarts of milk ( avoid using ultra pasteurized)
4 tbsp of your favorite yogurt (must contains live and active cultures) or a packet of yogurt bacteria
Making Labneh ((savory strained yogurt)
1 teaspoon salt
straining cloth, bleached white pillow case, or fine mesh cheese cloth
1. Stir 1 tsp into 1 quart yogurt.
2. Place into a cloth bag and hang it over a sink or bowl to catch the dripping liquid (whey).
2. Let whey drain overnight (about 12+ hours).
3. Add salt to taste, drizzle on some extra virgin olive oil and enjoy!
*If you don’t have cloth bag, you can use a clean white pillow case or anything that has tiny pores.