Milk turns to yogurt, yogurt turns to labneh. It’s the way of bacteria. As cow or goat or sheep’s milk thickens from fresh to fermented, it gets creamier, tangier and long-lastier. The glass of milk ...

In Middle Eastern cooking, labneh balls are the ideal fusion of tradition and simplicity. For many years, these tangy, creamy spheres of strained yoghurt have been a mainstay in Levantine and ...

Eating fermented foods like yogurt and kefir can have a positive effect on your health, thanks in part to their beneficial bacteria, known as probiotics. But there’s another less well-known source of ...

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