What is labneh and how is it made? A practical labneh recipe
Labneh is a soft cream cheese made from strained yogurt that is popular in Middle Eastern cuisine. It is prepared by mixing plain full-fat yogurt with salt and leaving it to strain for 12 to 24 hours. Here is a practical labneh recipe...
12punto
The texture of labneh can range from creamy to thick, but it always has a relatively light and slightly salty taste.
The name labneh is specific to the Middle East, but varieties of strained yogurt are found in numerous other countries and regions such as Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom.
COW'S MILK IS USED
Cow's milk is generally used, but other types such as goat yogurt are also common in Greece. In many Levantine countries, labneh is served as part of a meze, alongside flatbreads and other small dishes.
It can be eaten plain, garnished with olive oil or chopped mint, or served as a spread on bread or simit.
It is often included as a condiment in many meat and vegetable dishes.
Due to its thick consistency, it can be rolled into balls, stored in olive oil, or coated with crushed nuts or spices, and then served as a decorative appetizer.
LABNEH RECIPE
- Ingredients for Labneh / Serves 4
- 500 grams of yogurt (preferably full-fat yogurt)
- 1 teaspoon of salt
- Olive oil (for serving)
- Fresh herbs or spices (mint, thyme, red pepper flakes, etc.) as desired
HOW IS LABNEH MADE?
- Place the yogurt in a bowl. Add the salt and mix well. The salt will help the yogurt release its water and allow the labneh to reach its consistency.
- Take a cheesecloth or a clean, thin cloth. Pour the yogurt onto the cloth and gather the edges to form a bag shape.
- Place the cloth-wrapped yogurt over a strainer or a pot to drain the water by squeezing it slightly. Let it sit in the refrigerator for 6-8 hours to strain.
- The longer the straining process, the thicker the consistency of the labneh will be.
- Once the straining process is complete, transfer the labneh to a bowl. Optionally, drizzle with olive oil and garnish with fresh herbs or spices.
- Let the labneh rest in the refrigerator for a few hours or at least 1 hour.
- This will allow the flavors to blend well and the labneh to set.
- Stir the labneh slightly before serving and serve with bread, pita bread, or vegetables. Labneh can be used for breakfast, in mezes, or in sandwiches.
- Labneh is a delicious Lebanese recipe with its creamy consistency and slightly tangy taste.