If you’re just dipping your toes into the world of DIY cheesemaking, Labaneh is the perfect place to start. Since it’s made with yogurt, no starter is needed, making the directions easy and clear to follow. Labaneh can be served the next day drizzled with olive oil for a simple breakfast or snack.
Photo by Eilon PazThick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za’atar spice, makes a typical Galilean breakfast.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
