why make this recipe
Labneh is a delicious and creamy yogurt cheese that is a staple in Middle Eastern cuisine. It’s versatile, nutritious, and easy to make at home. You can enjoy it as a dip, spread, or an ingredient in various dishes. By making labneh yourself, you can control the flavor and thickness, and you can customize it with your favorite toppings.
how to make labneh
Ingredients:
- 4 cups (1 kg) Greek yogurt (it can be full-fat or light)
- 2 teaspoons (10 grams) fine sea salt (start with 1 teaspoon)
- Cheesecloth or kitchen towel
- Strainer
- Bowl
- 4 tablespoons toasted sesame seeds
- 4 tablespoons dried oregano (or thyme, or a mix of both)
- 2 tablespoons toasted pine nuts
- 1 tablespoon black sesame seeds
- 1/2 teaspoon sea salt flakes
- A few tablespoons of extra virgin olive oil
Directions:
Make the labneh cheese: Place a colander over a large bowl and cover it with a kitchen towel. Mix the yogurt with 1 teaspoon of salt. Taste it and add more salt if needed. Transfer the yogurt to the kitchen towel and fold the towel over the yogurt. Cover it with a plate and place the bowl in the fridge for 24 hours. For a thicker labneh, you can leave it in the fridge for up to 48 hours.
Store the labneh: After the desired time, transfer the labneh cheese to an airtight container and keep it in the refrigerator.
Make the topping: If you like, briefly grind the sesame seeds. In a bowl, mix all the topping ingredients except for the olive oil.
Serve the labneh: Place some labneh onto a plate or serving bowl. Sprinkle the topping over the labneh and drizzle with olive oil. Serve with baked pita bread.
how to serve labneh
Labneh can be served as a dip with warm pita bread, fresh vegetables, or crackers. You can also use it as a spread on sandwiches or wraps. It’s perfect for adding creaminess to salads and bowls.
how to store labneh
Keep the labneh in an airtight container in the refrigerator. It will stay fresh for about one week. If you want to store it longer, you can freeze labneh in portions for up to three months. Just remember to thaw it in the fridge before using.
tips to make labneh
- Use good quality Greek yogurt for the best flavor.
- Adjust the amount of salt based on your taste preferences.
- Experiment with different toppings such as fresh herbs, spices, or nuts.
- If you want a fluffier texture, mix the labneh with a bit of olive oil before serving.
variation
You can add flavor to your labneh by mixing in ingredients like garlic, lemon zest, or herbs before straining it. You can also create a sweet version by adding honey and nuts for a dessert option.
FAQs
1. Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular yogurt, but labneh made with Greek yogurt will be thicker and creamier.
2. How thick will the labneh be?
The thickness of the labneh depends on how long you let it drain. For a thicker labneh, drain it for 48 hours.
3. Can I add flavors to labneh?
Absolutely! You can mix in herbs, spices, or even garlic to create different flavors of labneh.
Labneh
Ingredients
Method
- Place a colander over a large bowl and cover it with a kitchen towel.
- Mix the yogurt with 1 teaspoon of salt and adjust to taste.
- Transfer the yogurt to the kitchen towel, fold the towel over it, cover with a plate, and refrigerate for 24-48 hours.
- Once the desired texture is reached, transfer the labneh to an airtight container and store in the refrigerator.
- If desired, grind the sesame seeds briefly and mix all topping ingredients except for olive oil in a bowl.
- Place labneh in a serving bowl, sprinkle topping over it, and drizzle with olive oil.
- Serve with baked pita bread.