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The BEST spreadable yogurt cheese that you could ever taste! This recipe will teach you 3 things: how to make yogurt (Laban), how to make yogurt cheese (Labaneh), and finally how to make today's treat- SHANKISH!! 



  • 1 Gallon of milk
  • 1/2Cup of plain yogurt
  • 1Pack of Canaan Za'atar
  • 1tspn of salt 


Making yogurt (Laban):

  • Bring gall on of whole milk to boil.
  • Let cool until warm(about45-50C), then separate 2cups of warm milk.
  • In a bowl, add1/2cup of plain yogurt and mix gently.
  • Let it sit for 2-3 minutes then add to warm milk pot and stir gently.
  • Wrap yogurt mixture pot with a blanket and leave aside for 5-6hours.
  • Remove yogurt from blanket and put in the refrigerator, and let it cool.
  • Now you have homemade yogurt(Laban)!

Making yogurt cheese (Labaneh):

  • Add tea spoon of salt to yogurt pot and mix well
  • Place yogurt in a clean cotton pillow case, and let it hang over a sink or a tub for a whole day
  • Yogurt will thicken to a creamy cheese consistently
  • Now you have Labaneh!

Making Shankish:

  • You can make shankish out of your labaneh by rolling creamy labaneh into marble-size balls.
  • Dish Za'atar in a flat plate.
  • Roll labneh balls over za'atar.
  • Place on a plate, drizzle olive oil on top.
  • Serve with bread, toast, or crackers.