Labaneh (Yogurt Cheese):

1. Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.

2. If using the garlic, push it through a garlic press and stir into the thickened labaneh.

3. Refrigerate.

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Nutrient	Quantity
Total fats	0.0075 g
Protein	0.0954 g
Carbohydrates	0.4959 g
Energy	2.235 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0003 g
Water	0.8787 g
Aspartic acid	0.0073 g
Calcium, Ca	2.715 mg
Lutein + zeaxanthin	0.24 g
Fiber, total dietary	0.0315 g
Carotene, beta	0.075 g
Niacin	0.0105 mg
Arginine	0.0095 g
Riboflavin	0.0016 mg
Glutamic acid	0.0121 g
Sodium, Na	0.255 mg
Total lipid (fat)	0.0075 g
Manganese, Mn	0.0251 mg
Proline	0.0015 g
Fatty acids, total saturated 16:0	0.0013 g
Choline, total	0.348 mg
Sugars, total	0.015 g
Serine	0.0028 g
Vitamin B-6	0.0185 mg
Selenium, Se	0.213 g
Ash	0.0225 g
Fatty acids, total saturated 18:1 undifferentiated	0.0002 g
Pantothenic acid	0.0089 mg
Phenylalanine	0.0027 g
Copper, Cu	0.0045 mg
Thiamin	0.003 mg
Methionine	0.0011 g
Iron, Fe	0.0255 mg
Carbohydrate, by difference	0.4959 g
Phosphorus, P	2.295 mg
Folate, total	0.045 g
Alanine	0.002 g
Valine	0.0044 g
Fatty acids, total saturated 18:2 undifferentiated	0.0034 g
Glycine	0.003 g
Zinc, Zn	0.0174 mg
Isoleucine	0.0033 g
Fatty acids, total polyunsaturated	0.0037 g
Leucine	0.0046 g
Vitamin A, IU	0.135 IU
Folate, DFE	0.045 g
Tryptophan	0.001 g
Vitamin C, total ascorbic acid	0.468 mg
Tyrosine	0.0012 g
Vitamin K (phylloquinone)	0.0255 g
Fatty acids, total saturated	0.0013 g
Histidine	0.0017 g
Fatty acids, total monounsaturated	0.0002 g
Threonine	0.0024 g
Folate, food	0.045 g
Vitamin E (alpha-tocopherol)	0.0012 mg
Magnesium, Mg	0.375 mg
Lysine	0.0041 g
Potassium, K	6.015 mg
Cystine	0.001 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	0.5 clove	2.235	0.4959	0.0075
nonfat plain yogurt	2 cups	0	0	0