Homemade Labane with Goddess Prebiotic: A Creamy Middle Eastern Delight
Labane, the tangy and creamy Middle Eastern spread, is now uniquely enhanced with the secret ingredient - Goddess Prebiotic. This addition not only maintains the probiotic bacteria in your system but will also take your Labane texture to the next level. Comparable to hummus in its cultural significance, Labane is a staple in Levantine cuisine. Made from easily digestible goat or sheep milk yogurt and rich in protein, Labane is a nourishing choice for your immune system. Perfect for mezze platters or as a healthy snack, this probiotic-rich, flavorful spread is a simple yet luxurious addition to any meal.
- Goat Milk Yogurt: 2 containers (or as needed)
- Salt: 1 tablespoon per pound of yogurt
- Goddess Prebiotic: 1/2 scoop per pound of yogurt
- Mixing: Combine goat milk yogurt with salt and Goddess Prebiotic in a large bowl.
- Straining: Pour the mixture into a cheesecloth over a strainer and bowl.
- Draining: Let it sit at room temperature, draining the liquid every few hours for 12 hours.
- Chilling: Refrigerate for another 12 hours or until no more liquid forms.
- Labane Ready: Once thick and creamy, store your Labane in a lidded container in the fridge.
Enjoy this easy-to-make, flavorful Labane, a perfect addition to mezze platters, as a spread with fresh veggies, or as a light and healthy snack. This Labane recipe is a testament to the simplicity and richness of Middle Eastern culinary traditions, offering a nourishing experience that's both delicious and healthful.