Books on Labneh

June 24, 2011

Better Than Store-Bought by Helen Witty and Elizabeth Schneider Colchie, 1979

I mentioned last week that this book has a recipe for “laban.” Theirs calls for homemade yogurt which is strained though cheesecloth for an hour, and then allowed to drip for another 8-12 hours. The final product is then lightly salted and stirred. They also suggest adding herbs, and serving chilled with pita bread, pumpernickel, or other bread and crackers.

Wild Fermentation by Sandor Ellix Katz, 2002

Last week, I mentioned this book talks about making “labneh” or yogurt cheese, though the sections on yogurt, kishk (yogurt with bulgur wheat) , and kefir are longer and more interesting.

The YoChee Way by Nikki & David Goldbeck, 2001

Strangely, the words for “labneh” this book gave, I could not google out a single one to initially figure out that this was a book about cooking with strained yogurt. So, they decided to term it YoChee, which nobody else calls it, and since then the “Greek Yogurt” craze has hit. Anyway, they spend a little bit of time talking about the nutritional value of YoChee, and claim it is a zero-fat, calcium-rich, low-calorie, high-protein food that can be used to substitute high-fat foods such as butter, margarine, cream cheese, sour cream, and mayonnaise. Admittedly, these chapters sound like an infomercial, yet I am curious. The rest of the book is 275 recipes for cooking with YoChee. Each recipe includes the nutritional content of the recipe. It is an intriguing cookbook.

 

Cheesemaking books that include yogurt and yogurt cheese:

  • 101 Recipes for Making Cheese, including simple homemade yogurt, Bulgarian-style yogurt made with a different culture and strained, and quick cooked yogurt.
  • Homemade Cheese by Janet Hurst. She includes yogurt, lebneh, and kefir.
  • The Complete Idiot’s Guide to Cheese Making by James R. Leverentz. He talks about yogurt, yogurt cream cheese, and yogut dessert cheese with honey and spices.

Additional nutritional and/or alternative diet books which have a few pages regarding making and consuming yogurt (similar to Wild Fermentation):

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One Response to “Books on Labneh”


  1. […] addition to yogurt, labneh, and kishk, this book talks about kefir and suggests making buckwheat pancakes with kefir. Katz […]


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