35 Comments

I am glad I don’t have to live without my digital kitchen scale. I made this recipe yesterday with the last of the labneh in my fridge. Nowhere near the amount called for here - but I was also only feeding two. The digital scale made it easy to rescale all the other ingredients, after I first weighed out the available labneh. As usual, a shoutout to @davidlebovitz for a terrific recipe - and a special thank you to Mrs. Valens; my terrifying 6th grade math teacher who made sure I knew how to calculate percentages

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Mar 24Liked by David Lebovitz

This looks delicious and I’m thinking it would be perfect for a casual dinner party with your harissa chicken. 🙂

As for whether it’s a “recipe” or not, people come to cooking (and everything) with a range of backgrounds, experiences and knowledge. It’s certainly a recipe to me! Thanks for sharing 🙏

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Merci beaucoup

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Sorry off the thread ..... wondering if you can give me a down and dirty on life with an induction stove top. My house burnt down with my loved LG gas range. Research and environmental concerns led me to an LG induction. Worried about the learning curve. Appreciate any feed back 🙏

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Mar 23Liked by David Lebovitz

What a fun and informative video!!! I not only want to make Labneh at home, I'll be in Paris the second half of May 2023, and Kubris is on my, "must", restaurant list!

Thanks! Debbie Adams

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When straining/draining yogurt, I line a small strainer with paper coffee filters. Does the job. Also use the drained yogurt in that dish with cucumbers.

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Since I'm cooking more and more from non-US websites and cookbooks, I'm using a scale, doing conversion math in my head, and always trying to remember what temperature "Gas 6" is!

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I cannot find Le new, what is it similar to?

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A tip to offer, if I may. My husband makes greek yogurt in the Instant Pot using Fairlife full fat milk. It is the best tasting yogurt I have ever had. It finishes very thick and there is very little whey in it.

I'm not sure what your rules are for posting links, so I won't post the link for the recipe. However, if you google "instant-pot-cold-start-yogurt-fairlife-yogurt", the site and recipe will come right up.

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Mar 22Liked by David Lebovitz

Yes, we have a kitchen scale and we use both imperial and metric. I'm gradually transitioning to weighing in metric for baking. It's tough, but I'm determined!

Thank you and Rita for a very lovely recipe!

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Thankfully garlic cloves know no country. ☺️ #universalmeasurement

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People need a "Recipe" for this?

I keep encountering "Recipes" which lead me to consider that these are for folks who not only don't know how to cook, but don't even know how to eat.

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Beautiful dish❤️

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Mar 21Liked by David Lebovitz

Wonderful, thank you. Have been making labneh for many years and serving it like this - but do not often add feta. Will definitely do so next time. I love the addition of lots of fresh herbs to food. Persian meals ofteninclude a whole platter of simply washed and dried bunches of fresh herbs to be eaten on the plate with the lamb, etc. BTW You are hilarious about the USA and the rejection of the metric system - a source of great amusement elsewhere in the world. I understand that there are only 3 countries that do not use the metric system: USA, Myanmar and Liberia. Interesting assortment. 🤔The question is why would anyone not want a measurement system based on multiples of 10? OH. And who on earth invented the concept of a stick of butter? 😆

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I couldn’t easily make many recipes without my kitchen scale (same as yours). Now, if recipe writers would only say xx ounces, grams or cups of leeks and shallots instead of xx large, small or medium, I would be a happy camper.

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Mar 21Liked by David Lebovitz

Thirty years ago I bought my first kitchen scale, and it changed my life--talk about newfound freedom and ease. My current one, a twenty-five year old Salter, is just starting to give out. I use it for everything from weighing out the dog's food to trying you recipes, David. I fell right into the metrics for cooking.

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