Laban:

Suzy Carpenter is our guest chef this month and she has submitted her favorite gluten free recipe. Suzy's favorite recipe is a middle eastern treated known as Laban or yogurt cheese that can be used like you use cream cheese. Great on gluten free bagels or crackers.

1 Pound Plain Nonfat or Lowfat Yogurt with live cultures and does not use gelatin as a thickener.

Place the yogurt into a fine wire mesh sieve or colander lined with cheesecloth. Let is set in the bowl, covered and refrigerated for at least
twelve hours and up to 24 hours. The longer it drains, the thicker and firmer the consistency. Once it is of the desired consistency, put the
Laban into a container and store for up to two weeks. This is a great alternative to cream cheese with a yogurt tang.

** If you would like to be a Guest Chef, please send us an email at gfkitchen@yahoo.com with the recipe you wish to submit along with a small bio so we can give you proper credit for your recipe. All recipes submitted will become the property of The Gluten Free Kitchen to publish on their web site for an undetermined period of time.