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  • 1/2 gallons - plain yogurt, NOT ultra-pastuerized
  • Directions:

    Pour yogurt into a cheesecloth bag (double thickness). Tie the top of the bag in a knot and hang it on the kitchen faucet. Drain overnight. When the yogurt becomes firm, remove it from the bag, place it in a bowl, stir in a bit of salt, cover, and refrigerate. Ultimately, it should be the consistency of softened cream cheese.

    Brief Description

    A go-to condiment with many Lebanese dishes.

    Main Ingredient:


    Category:  Cold Dips

    Cuisine:  Mediterranean

    Prep Time: 1 min
    Cook Time:


    *Dannon Whole Milk Yogurt works the best as far as commercial, easy to find yogurts.


    Lebanese Cuisine cookbook

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    Posted On:

    November 29, 2017

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