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shain

shain

@cakewalk What you're describing is 'leben'. Eshel and Gil are brand names (there was a time in Israel when for some reason it was common to give names to commercial dairy products, from hard cheeses to puddings, many stuck to this day).
Those days very few eat leben as is, since yogurt became much more popular. It is still extensively used for cooking, in fact I have it right now on my shopping list. 
It differs from yogurt by the fermentation process, which if I recall correctly, is done at a lower temperature. The resulting flavor is more akin to sour cream and buttermilk, but with the thickness of yogurt. I find it to be more savory.

 

shain

shain

@cakewalk What you're describing is a what we would call 'leben' in Israel and in Arabic speaking countries (I'm not sure, but I believe leben can also sometimes refer to yoghurt in Arabic, but I believe 'zabadi' is strictly yoghurt).
Those days very few eat leben as is, since yogurt became much more popular. It is still extensively used for cooking, in fact I have it right now on my shopping list. 
It differs from yogurt by the fermentation process, which if I recall correctly, is done at a lower temperature. The resulting flavor is more akin to sour cream and buttermilk, but with the thickness of yogurt. I find it to be more savory.

 

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