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Labneh (Lebanese Cream Cheese)
August 30, 2011

I have made this my whole life - it's a good recipe. I have rarely added the olive oil into the cheese, but it's a nice idea. For the reviewer who found this was not a cream cheese consistency, it can be thicker if you allow it to drain longer. I also use clean nylon stockings to let it drain - I use 2 layers of knee high stockings and pour the yogurt in and let it hang over my kitchen faucet over night. It's usually a nice thick consistency in the morning. I now plan to drizzle the olive oil over it and the chopped vegetables and use it as an appetizer - thanks for a new and improved recipe!

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