Tasty Labane

Labane is a traditional cottage cheese made in Lebanon, Syria and Israel from goat or sheep yogurt. It is often stored in olive oil with the addition of aromatic herbs and hot pepper pods. Labane is served simply with pita, homemade bread, lavash, or added to a salad. Eaten for breakfast or afternoon tea, as well as a pre-dinner snack.

Ingredients

• 2 L goat or sheep yogurt
• 2 tsp salt
• extra virgin olive oil
• 3 cloves of garlic
• 2 red chili peppers
• 4-5 sprigs of thyme, rosemary or tarragon
• pitted olives

Directions

1. In a bowl, stir together the yogurt and salt. Line a colander with double-rolled cheesecloth, set over a sink or bowl.
2. Pour the yogurt into a colander, let drain the main part of the whey. Tie the corners of the cheesecloth, hang the labane bag over a bowl or sink for 24 hours.
3. In a day, the labane is ready. In principle, you can eat it right away - it is delicious and fresh cottage cheese. If you want to keep the labane in olive oil: 1. Sterilize a liter glass jar in boiling water and dry. 2. Form the labane into balls a little smaller than a walnut, place them in a jar and place them with olives. 3. Place sprigs of herbs on the balls. Add the garlic cloves and chili pods. 4. Pour extra virgin olive oil over the labane, place in a cool, dark place for 24 hours, then refrigerate.