labne is only made with dairy products. The version you made was originally made in villages so they coud preserve it over the winter. We usually eat the fresh cow milk labne tho. also we do not consider it as a cheese but more like a product of it's own.
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Looks amazing, and so quick! You mentioned lemon juice as an alternative to salt at the start, how would we use it please?
I would grate zest of 1/2 lemon or add 1-2 tsp lemon juice into the yoghurt (per kg of yoghurt). Let me know how it turns out!
labne is only made with dairy products. The version you made was originally made in villages so they coud preserve it over the winter. We usually eat the fresh cow milk labne tho. also we do not consider it as a cheese but more like a product of it's own.
Thank you so much Jad! I love learning from my viewers and expanding my knowledge. Are there any variations you would recommend?
@@littlecravings yes try finding laban(cow milk yogurt) or greek yogurt and make labne out of them. Same process, and it eat fresh! I
@@jayjaysss thanks Jad!