Shy Ben Laben Recipes

LABNA, LEBANEH, LABEN

Steps:

• To make the yoghurt, pour a gallon of milk in a pot with a very heavy bottom and put it on the fire until it starts to boil, or even just foam heavily.
• Stir occasionaly to prevent the milk from burning.
• Turn off the heat and let the milk cool (stir to cool quicker) just until you can stick your pointer finger way down it without getting burned.
• Take the active yoghurt culture and pour it down the side of the pan into the milk. I usually do this is a couple of different spots.
• Cover the milk with a close fitting lid and wrap the pot well in a heavy blanket or two. You are holding in that heat, and it will soon start to generate it's own heat, which you are also conserving with the blanket.
• Place it somewhere warm where it won't be disturbed for 24 hours. I have successfully made this after the yoghurt was let to develop from 24 - 36 hours.
• If you'd rather, merely wrap the pot in a bath-towel -wrap the lid too- and set it on a heating pad on low. I've started doing this and it works great too.
• After you have yoghurt, dump it into an inside out pillow case (lint will be in the inside corners) and suspend the pillow case up over a drain of some sort. I tie mine up to the safety bar on the wall over the bathtub (less traffic than the kitchen sink).
• The yoghurt will begin to drain whey immediately, I let mine go for 24-36 hours depending on how stiff or soft (w/ remaining liquid content) I want it. Usually 24 hours.
• When it's as firm as you'd like, turn the cheese into a mixing bowl and salt to taste. I use around 1 1/2 - 2 tablespoons salt. I know, it's a lot. I think the salt was originally a preservative, but that's the way I like it.
• Elias' mum used to make balls of this cheese and store it in stoneware crocks, covered in olive oil. I keep it in a mixing bowl in the fridge, smoothed flat and covered in olive oil. It keeps a long time like that. If it's going to be eaten quickly, doesn't need the oil for preserving, just eating : ).
• Enjoy this for a n Arabic breakfast with flat bread (pita) and olive oil. It is also good flavored with garlic, dill or za'ater to your taste. Also pine nuts!

ROZ BEL LABAN, MIDDLE EASTERN RICE PUDDING

Steps:

• In a large saucepan cook rice in water for 15 minutes.
• Add milk, and stir until the mixture becomes thick.
• Add orange blossom water and sugar. Continue stirring until rice is well cooked.
• Stir in the diced dates, do not allow to dissolve.
• Place in individual serving bowls and sprinkle with cinnamon or cardamom. You may also choose to place pudding in large serving dish and sprinkle with cinnamon or cardamom.
• Serve when cooled or chill in refrigerator.

MAKE YOUR OWN LABEN (BUTTERMILK) - THE EASIER WAY!

Steps:

• Pour the buttermilk & milk into the mason jar. Screw the lid on tightly & label with the date.
• Shake vigorously for a minute.
• Leave to sit in the warmest past of your home for 24-36 hours - until it has thickened nicely. You now have buttermilk!
• Keep store in the fridge for up to a couple of weeks.
• To make more buttermilk, repeat the above steps only using your homemade buttermilk.

CLASSIC CHEESY REUBEN SANDWICH

Steps:

• Spread 1 slice of bread with mustard and the other with mayonnaise.
• Place Swiss cheese, beef& sauerkraut between the bread slices.
• Brown in melted butter in a skillet, on both sides and until cheese is melted.

MAKE YOUR OWN LABEN (BUTTERMILK) - THE TRADITIONAL WAY!

Steps:

• Pour the milk into the pot, cover with a plate or tray etc.
• Leave the milk to 'sit' for a day or two, out of direct sunlight (this recipe is based on a warm climate - this process may take a bit longer in a colder climate but never leave the milk longer than 3-4 days).
• Once the milk has totally coagulated - it will resemble a blancmange at this stage - put the milk into your large bottle.
• Now add the warm water to the bottle with the milk, fasten the lid tightly & begin shaking it. Shake for 20 minutes to begin with.
• After 20 minutes check to see if the milk & water has thoroughly combined. If it hasn't, shake it some more! You should eventually end up with a liquid that resembles single cream -- now you have laben.
• Pour the laben into a pan & scoop off the little yellow blobs of butter & store them in a container for later use!
• Now you should have traditional laben, keep it stored in the fridge if not using immediately.