Labneh is made by fermenting natural goat's milk. It is white, soft, and has a slight acidity that increases or decreases depending on the activity of the bacteria.
Uses:
Labneh is eaten with garlic and herbs… thyme and pistachios… used with various pasta dishes… used to make pies… and to make different dips: with hot pepper and garlic, or fennel and grapes, or apricot and pomegranate… eaten with egg dishes and sauces… with fresh figs.
Benefits:
- In addition to the natural fermentation with beneficial bacteria and natural yeasts found in milk and also in the environment around us, we have added two strains of bacteria, namely Gasseri and Bifidum , to obtain an ideal product with unique properties, rich in beneficial bacteria and active beneficial yeasts, which helps us recover from many diseases, improves heart health, and gives our bodies immunity against diseases and viruses around us.
- It provides the body with a large amount of calcium.
- It strengthens the immune system because it is rich in antioxidants, natural yeasts and beneficial bacteria.
- One of the strongest sources of protein. Rich in fats that facilitate the digestion process.
Nutritional Facts:
Total protein in grams: 23
Total carbohydrates in grams: 1
Total fat in grams: 14
Calories: 222/100g