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!!!

Ingredients:

• 1 gallon whole milk
• ½ cup plain yogurt
• 1 pack Canaan Za’atar
• 1 teaspoon salt

Recipe:

Making yogurt (Laban):

• Bring gallon of whole milk to a boil.
• Let cool until warm (about 45-50C), then separate 2 cups of warm milk.
• In a bowl, add ½ cup 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 5-6 hours.
• Remove yogurt from blanket and put in the refrigerator to cool.
• Now you have homemade yogurt (Laban)!

Making yogurt cheese (Labaneh):

• Add a teaspoon 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 12-14 hours.
• Yogurt will thicken to a creamy cheese consistency.
• Scrape out of pillow case and place in a glass jar or container and allow to cool in refrigerator.
• Now you have Labaneh!

Making Shankish:

• You can make Shankish out of the labaneh by rolling creamy labaneh into large marble-size balls.
• Dish Za’atar onto a flat plate.
• Roll labneh balls over Za’atar.
• Place on a plate, drizzle olive oil on top.
• Serve with bread, toast, or crackers. Enjoy!