Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "5700f8c2558649b9b8218cfe58d17a3b",
    "updated": "2025-05-18T18:11:59.260Z",
    "title": "LABNEH",
    "subtitle": null,
    "description": "Labneh, a staple in Middle Eastern cuisine, is a creamy, tangy strained yogurt that has been cherished for centuries. More than just a simple breakfast item, it often graces mezze platters and serves as a versatile base for dips and spreads. The art of making labneh is beautifully simple, relying on time and patience to transform plain yogurt into a luscious, spreadable delight.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "full-fat plain greek yogurt",
          "salt",
          "olive oil, for drizzling",
          "za'atar spice blend, for garnish (optional).",
          "fresh herbs (such as mint or dill), for garnish (optional).",
          "piece of cheesecloth or clean kitchen towel"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, mix the Greek yogurt with the salt until well combined.",
      "Lay out your cheesecloth or kitchen towel and place the yogurt mixture in the center.",
      "Gather the edges of the cloth to enclose the yogurt, and twist the top to form a bundle. Secure it with a rubber band or a piece of string.",
      "Place the bundled yogurt in a colander and set the colander over a bowl to catch the whey that will drain out.",
      "Allow the yogurt to strain in the refrigerator for 24 to 48 hours. The longer it strains, the thicker the labneh will be.",
      "Once strained to your desired consistency, gently remove the labneh from the cloth and transfer it to a serving bowl.",
      "Drizzle it with olive oil, and sprinkle za'atar and fresh herbs on top for garnish, if desired.",
      "Serve with warm pita bread, crudités, or use it as a base for dips and sauces."
    ],
    "notes_ingredients": "Lactose Intolerance: Substitute the Greek yogurt for a lactose-free yogurt. Ensure the alternative is thick so that it can strain properly to achieve the desired labneh texture.\nVegan: Use a high-quality coconut or almond-based yogurt alternative. Be mindful that the texture may vary, and additional straining time might be needed to reach the consistency of traditional labneh.\nLow-Fat Diet: Opt for a low-fat or non-fat Greek yogurt. The resulting labneh will be less creamy but will still retain its characteristic tang and can be seasoned to enhance flavor.",
    "notes_instructions": "Ensure all utensils and the cloth used for straining are very clean to prevent bacterial contamination.\nAvoid over-stirring the yogurt after adding salt to prevent it from becoming too watery.\nThe whey collected can be used in baking or as a substitute for water in bread recipes for added nutrition.\nStore labneh in an airtight container in the fridge for up to a week.\nServe labneh at room temperature to enjoy its full flavor and creamy texture."
  }
]