{"id":1695,"date":"2020-02-03T13:53:36","date_gmt":"2020-02-03T13:53:36","guid":{"rendered":"https:\/\/labneh.be\/comment-est-fabrique-le-labneh\/"},"modified":"2026-02-16T11:15:21","modified_gmt":"2026-02-16T10:15:21","slug":"hoe-labneh-gemaakt-wordt","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/fr\/hoe-labneh-gemaakt-wordt\/","title":{"rendered":"Comment notre Labneh est-il fabriqu\u00e9 ?"},"content":{"rendered":"\n
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Comment le labneh est fabriqu\u00e9 dans notre laiterie<\/strong><\/h1>\n\n
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Le labneh est pr\u00e9par\u00e9 en \u00e9gouttant du yaourt. Or, ce n’est pas si simple. Dans votre propre cuisine, bien s\u00fbr, vous avez tr\u00e8s peu de contr\u00f4le sur la temp\u00e9rature et les bact\u00e9ries. Le labneh fait maison a une dur\u00e9e de conservation limit\u00e9e et n’est fiable que si vous le consommez rapidement. Le labneh de notre laiterie, De Zuivelarij, <\/a>a une dur\u00e9e de conservation d’au moins huit semaines<\/strong> \u00e0 compter du jour de sa production. Comment notre Labneh est-il fabriqu\u00e9 ? A travers quelques photos, nous vous montrons notre processus de production. <\/p>\n\n

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Tout commence \u00e0 la ferme de Gert & Leen<\/h2>\n\n
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\"Koeien <\/figure>\n\n
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Dans notre Zuivelarij, nous traitons diff\u00e9rents laits provenant d’agriculteurs locaux.<\/a> Pour chaque produit, nous utilisons le lait d’une ferme sp\u00e9cifique. Voil\u00e0 notre mani\u00e8re de raccourcir la cha\u00eene. Le lait de brebis pour notre Labneh provient de la ferme de Gert & Leen<\/a> \u00e0 Moorsel. Gr\u00e2ce \u00e0 sa teneur \u00e9lev\u00e9e en mati\u00e8res grasses et \u00e0 sa richesse en prot\u00e9ines, le lait de brebis se pr\u00eate parfaitement \u00e0 la production de labneh.<\/p>\n\n

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Yaourt<\/strong><\/h2>\n\n
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\"Handen <\/figure>\n<\/div>\n\n\n\n
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Tout d’abord, nous pr\u00e9parons le yaourt. Lorsque vous faites du yaourt, vous voulez qu’il soit ferme, cr\u00e9meux et homog\u00e8ne, et qu’aucun liquide ne s’\u00e9coule ensuite. Nous, en revanche, voulons exactement cela, c’est pourquoi nous utilisons une culture bact\u00e9rienne<\/strong> sp\u00e9cifique<\/strong>. Le lait fermente pendant quelques heures, apr\u00e8s quoi ce n’est plus du lait, mais du yaourt. <\/p>\n\n

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\u00c9gouttage<\/strong><\/h2>\n\n
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Nous mettons le yaourt de base r\u00e9frig\u00e9r\u00e9 dans des sacs de 30 litres pour le faire \u00e9goutter pendant 48 heures. Il s’agit d’un processus<\/strong> assez artisanal<\/strong>. Bien qu’il existe des machines (co\u00fbteuses) qui raccourcissent le processus, nous devrons fabriquer (et vendre bien s\u00fbr) beaucoup de Labneh pour cela ! <\/p>\n\n

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Empilement<\/strong><\/h2>\n\n
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Pour que le labneh ait toujours la m\u00eame \u00e9paisseur, il est empil\u00e9 pendant 12 \u00e0 24 heures suppl\u00e9mentaires, selon la saison. Au final, il reste environ 60 % du lait de brebis. Tous les bienfaits du yaourt sont alors concentr\u00e9s<\/strong>. <\/p>\n<\/div>\n<\/div>\n\n

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Remuer<\/strong><\/h2>\n\n
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\"Romige <\/figure>\n<\/div>\n<\/div>\n\n
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Dans cette avant-derni\u00e8re \u00e9tape, nous remuons jusqu’\u00e0 ce qu’il ne reste presque plus de morceaux secs, de sorte que le labneh devienne bien lisse et doux. Non pas que ces petits morceaux fermes dans le labneh soient mauvais, au contraire, ils sont les plus savoureux. Nous ne remuons pas trop longtemps non plus, car la structure du labneh deviendrait alors plus fine. Une t\u00e2che d\u00e9licate, donc. <\/p>\n\n

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Emballage<\/strong><\/h2>\n\n
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\u00c0 la fin du processus de production, le labneh est mis en pots de 220 g, en seaux de 3 kg ou en sacs de 10 kg.<\/strong> Il peut alors \u00eatre conserv\u00e9 pendant au moins six semaines. Au moins, car si le labneh est conserv\u00e9 correctement et s’il a conserv\u00e9 un bon go\u00fbt, vous pouvez le consommer m\u00eame apr\u00e8s la date de p\u00e9remption. Vous pouvez acheter notre labneh<\/a> dans la plupart des succursales de Delhaize, dans de nombreux magasins Spar et dans de bons magasins d’alimentation. <\/p>\n\n

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\"Vers <\/figure>\n<\/div>\n\n\n\n
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\"Vers <\/figure>\n<\/div>\n\n\n\n
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Comment le labneh est fabriqu\u00e9 dans notre laiterie Le labneh est pr\u00e9par\u00e9 en \u00e9gouttant du yaourt. Or, ce n’est pas si simple. Dans votre propre cuisine, bien s\u00fbr, vous avez tr\u00e8s peu de contr\u00f4le sur la temp\u00e9rature et les bact\u00e9ries. Le labneh fait maison a une dur\u00e9e de conservation limit\u00e9e et n’est fiable que si […]<\/p>\n","protected":false},"author":1,"featured_media":6784,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-1695","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nComment Labneh est-il fabriqu\u00e9 dans notre Zuivelarij?<\/title>\n<meta name=\"description\" content=\"Un bref r\u00e9sum\u00e9 de la fa\u00e7on dont nous fabriquons le Labneh dans notre laiterie. 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