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Homemade Labaneh
I’ve always said “labneh is like sour cream on crack”. It’s rich, creamy, slightly tangy and oh so spreadable. I let mine drain for ~36 hours which yielded a much firmer result and allowed me to roll the labneh into balls. Felt like play-doh except you can actually eat these (didn’t stop me in pre-school). I love you ❤️
Ingredients
Method
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