Libanski sir (Labneh)

Sastojci: 1 L grckog jogurta, 4g soli (fino mlevene), 4 cena belog luka, maslinovo ulje, zatar zacin.

Priprema:

1. Na serpu staviti cediljku. 

2. U cediljku staviti dupli sloj gaze.

3. Dodati so u grcki jogurt i promesati.

4. Sipati jogurt u cediljku i krajeve gaze pokupiti i uvrnuti. Ostaviti u frizider od 24 do 48 sati da se cedi.

Napomena: minimum je 24h. Sto duze stoji to je gusci. Nakon cedjenja surutka ce se odvojiti od sira. Sacuvati i piti jednu casu (200ml) ujutro pre jela (na prazan stomak).

5. Sipati u teglu i preliti maslinovim uljem. Ili posluziti u malo zatara ili belog luka. 

Ingredients: 1 L of Greek yogurt, 4g of salt (finely ground), 4 cloves of garlic, olive oil, zaatar spice.

Preparation:

1. Put a strainer on the pot.

2. Place a double layer of cheesecloth in the colander.

3. Add salt to Greek yogurt and stir.

4. Pour Greek yogurt into a strainer and pick up the ends of the cheesecloth and twist. Leave in the refrigerator for 24 to 48 hours to drain.

Note: the minimum is 24 hours. The longer it stands, the more thicker it gets. After straining, the whey will separate from the cheese. Save and drink one cup (200ml) in the morning before meal (on an empty stomach).

5. Pour into a jar and cover with olive oil. Or serve with some zaatar or garlic.