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This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Ingredients
- 16 cups plain yogurt
- 1 teaspoon salt, or to taste
- ¼ cup olive oil
Directions
Step 1
Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
Step 2
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 92 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat2g | 8% |
| Cholesterol7mg | 2% |
| Sodium159mg | 7% |
| Total Carbohydrate9g | 3% |
| Total Sugars9g | |
| Protein6g | |
| Vitamin C1mg | 5% |
| Calcium224mg | 17% |
| Iron0mg | 1% |
| Potassium287mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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