Homemade Yogurt Cheese with Fresh Herbs
Homemade Yogurt Cheese with Fresh Herbs - A very special treat, Lebanese style
Healthy, because
Even smarter
Nutritional values
The popular Middle Eastern cheese known as Labneh needs a bit of time to drain, but has a delicious flavor and a good dose of bone-strengthening calcium. The artichokes are also a great source of inulin, which improves the intestinal flora.
Crispy baked whole grain flat bread is the perfect accompaniment for this dish.
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 896 mg | (22 %) | ||
| Calcium | 432 mg | (43 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 13 mg |
Ingredients
- Ingredients
- 2 sprigs parsley
- 2 sprigs Basil
- 1 sprig mint
- 1 lb Yogurt (low-fat)
- ½ tsp Sea salt
- 15 ozs Artichoke bottoms (canned)
- 12 Cherry tomatoes
- 1 oz black olives (pitted)
- 1 red onion
- 2 Tbsps olive oil
- 2 Tbsps Orange juice
- salt
- peppers
- 1 sprig oregano
Kitchen utensils
Preparation steps
Rinse parsley, basil and mint, shake dry, pluck leaves and chop finely. In a small bowl, mix herbs with yogurt and the sea salt.
Line a fine-mesh sieve with a clean kitchen towel or cheesecloth. Place sieve over a bowl, pour yogurt mixture into sieve and fold edges of towel over the top. Cover with a heavy plate. Let drain in the refrigerator for at least 24 hours (or up to 36-48 hours).
When yogurt cheese is ready, drain artichokes and cut into quarters. Rinse tomatoes, drain and halve.
Coarsely chop olives. Peel red onion and finely chop. In a bowl, combine artichokes, tomatoes, olives and red onion.
Add olive oil and orange juice to onion mixture, season with salt and pepper and toss to combine. Refrigerate for at least 1 hour to allow flavors to develop. Rinse oregano and shake dry.
Remove cheese from the lined sieve. With moistened hands, form the yogurt cheese into small balls. Season with pepper, garnish with oregano and serve salad on the side.
