Our Production Units
Laban is the Arabic word for yoghurt, Labneh is prepared from yoghurt…
We assume that Lebanon in the old days was named “white” because of the white snow covering its mountains.
The laban & labneh were white, so they carried almost the name “Lebnan”.
At Danika Dairy we have developed a special culture to make our laban & labneh have among the most traditional taste most favored by the Lebanese and the Mediterranean populations.
The special characteristics of our labneh is due to the traditional way of producing it by using a fine cloth bag where the yoghurt is strained overnight to give it a special thick texture with a high protein content and a smooth spreadable consistency.
Our Danika Labneh is characterized also by its white/cream color and a clean, slightly acid taste.
Laban & Labneh are basic dairy products used in the Lebanese cuisine which became a popular “Mezze” dish and sandwich ingredient.
Labneh is eaten mainly for breakfast, as a snack, or any time during the day.
It can be served plain or with thyme, olives, tomatoes, cucumbers, bread, etc., depending on the taste you like.
Laban can be served with some Lebanese dishes such as “Kebbe Labnieh”, “Chich Barak”, etc.
In today’s fast moving world, people are living a tough and stressful life which could have negative repercussions on their health; hence Laban & Labneh are excellent products that may reduce the risk of high blood pressure and help prevent Osteoporosis.
Danika Laban & Labneh are produced with active cultures that help the gut flora and a numerous of gastro intestinal conditions such as Lactose intolerance, constipation, diarrhea and in certain cases colon cancer.
Our Danika Laban & Labneh are enjoyed by hundreds of thousands of people every day, as it is healthy, nutritional and ecological.