Have you ever seen an Israeli recipe that calls for gvina levana? It is a delightful soft cheese that is easy to make with buttermilk. It cures in the oven overnight then chills for about 5 hours in the fridge. Gvina levana is delicious spread on bagels or as an ingredient for moist baked goods. Smart Recipes, Middle Eastern Recipes, Dairy Recipes, Recipes Dairy Middle Eastern Homemade Gvina Levana Homemade Gvina Levana Recipe | CHEFBear.net PT17H30M Serves 4 1 Quart Whole Buttermilk Preheat oven to 325 degrees. Pour the buttermilk in a covered casserole dish, and bake for 30 minutes. Turn off the oven and rest in the oven for 12 hours. In a large bowl, place a colander lined with cheese cloth, and strain the buttermilk and allow to rest in the refrigerator for 5 hours. Transfer to a covered container.

Homemade Gvina Levana

Homemade Gvina Levana Recipe


Have you ever seen an Israeli recipe that calls for gvina levana? It is a delightful soft cheese that is easy to make with buttermilk. It cures in the oven overnight then chills for about 5 hours in the fridge. Gvina levana is delicious spread on bagels or as an ingredient for moist baked goods.

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Recipe Information

Flavor Profile

Middle Eastern

Protein

Dairy

Category

Other

Serves

4

Total Time

17 Hours 30 Minutes

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Ingredients

      • 1 Quart Whole Buttermilk

Directions

  1. Preheat oven to 325 degrees.
  2. Pour the buttermilk in a covered casserole dish, and bake for 30 minutes. Turn off the oven and rest in the oven for 12 hours.
  3. In a large bowl, place a colander lined with cheese cloth, and strain the buttermilk and allow to rest in the refrigerator for 5 hours. Transfer to a covered container.



Nutrition & Cost Facts

Calories

0.16 kcal

Carbs

0.01 g

Fat

0.01 g

Protein

0.01 g

Cost Per Serving

$0.00

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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