How to make Labnah ?

[Mu'awiyah Bin Abu Sufyaan]

وَإِنَّ لَكُمْ فِي الأَنْعَامِ لَعِبْرَةً نُّسْقِيكُم مِّمَّا فِي بُطُونِهِ مِن بَيْنِ فَرْثٍ وَدَمٍ لَّبَنًا خَالِصًا سَآئِغًا لِلشَّارِبِينَ (16:66)

(Surah Nahl ~ Verse # 66) And, behold, in the cattle [too] there is indeed a lesson for you: We Give you to drink of that [fluid] which is [secreted from] within their bellies, between that which is to be eliminated [from the animal's body] and [its] life-blood: milk pure and pleasant to those who drink it.

 

MILK is a miracle of my Allah's creations, how the pure white fluid comes out; and when it travels between the blood & dung, it is a lesson from Allah for the human. And others miracles with the milk are that it changes to cheese, cream, yogurt, butter & Ghee.

 

A version of yogurt is called "Labnah", it is nothing but the concentrated yogurt from which all the water has been drained out. And it is so easy to make at your kitchen.

 

With a pot at the bottom of a plastic sieve, put the yogurt in a thin cloth, cover it properly & it will stay inside your refrigerator for 8 ~ 10 hours, take it out & you will watch the light green colored water in the pot, leaving behind pure Labnah, garnish it with the blessed olive oil, black seed, red Sesame seeds & Summaaq.

 

Labnah can also be used to make frozen fruit yogurts, ice creams, etc.

 

1 kg of yogurt will give around 650 grams of Labnah, it will be more cheaper than making the cottage cheese. And the taste of Labnah resembles somewhat to that of cheese.

 

I went to market yesterday & I was surprised that Labnah is sold as SR 30/- per kg, while some cheese brads were as low as SR 12.95/- per kg, the mystery can't be understood.