Labane (sour Cream Cheese With Olive Oil)

One simple way to cultivate koinonia (fellowship) is to ask questions designed to turn a conversation in a more spiritual direction. Here's a list to work from: How is your (teaching, hospitality, outreach, deacon, or whatever) ministry going? What do you enjoy most about it? Where have you seen the Lord at work lately? What's the Lord been teaching you recently? Have you had any evangelistic opportunities lately? Have you had any obvious answers to prayer recently? Where in the Bible have you been reading lately? What impact has it had on you? How can I pray for you? What's the growth point in your life right now? What are you passionate about right now?

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
	Jewish		1	Servings

INGREDIENTS

1 1/2		Yogort 1% – 3%
1/2	t	Salt
2	T	Olive oil
1		Lemon, juice of
		Olive oil

INSTRUCTIONS

Source: From my mother with love & more, Family recipe/My sister
Chaya.  You will need: A bowl, A Colander, A very clean kitchen towel.
Arrange the towel over the colander,that sit over the bowl.  In another
bowl mix all ingredients. Pour the ingredients on the  towel,Tie the
towel loosely , let it sit in the kitchen for 24 - 48  hours till all
the water are drain and it become quite hard to handel.  With wet hand,
spoon out the cheese, Make a small balls and put it in  a glass jar.
Repeat it till you finish all. Sprinkle on top some
Zaatar(*Opional)and fill the jar with olive oil. This will keep the
cheese for ever.(till you finish it)You can keep it out side the
fridge. Every time you want to have some cheese you take one ball  with
some olive oil from the jar , and use it as a spread. or with  fresh
Pitta, or even fresh Challa, You name it. We love it.  Posted to
JEWISH-FOOD digest Volume 98 #021 by Zvi&Rina perry
<pzvi@netvision.net.il> on Jan 11, 98

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