Why Make This Recipe
Labneh is a creamy, tangy yogurt cheese that originates from the Middle East. It’s simple to make and packed with flavor. Making your own labneh at home allows you to use fresh ingredients and customize it to your taste. Plus, it’s a fantastic way to impress guests with minimal effort!
How to Make Labneh
Ingredients:
- 2 cups whole milk yogurt
- 1/2 teaspoon salt
- Cheesecloth or a fine mesh strainer
- Olive oil (for serving)
- Optional toppings (e.g., za’atar, herbs, olives)
Directions:
- Place the yogurt in a bowl and mix in the salt.
- Line a strainer with cheesecloth and set it over a bowl.
- Pour the yogurt mixture into the lined strainer.
- Gather the cheesecloth and tie it closed, then place a weight on top to help extract the whey.
- Let it drain in the refrigerator for 12-24 hours, depending on the desired thickness.
- Once drained, transfer the labneh to a serving dish. Drizzle with olive oil and add optional toppings. Serve with pita bread or use it as a spread.
How to Serve Labneh
Serve labneh with warm pita bread for dipping. It can also be spread on toast or used as a topping for salads and grilled meats. Feel free to sprinkle it with your favorite herbs or spices, like za’atar or fresh parsley, for added flavor.
How to Store Labneh
To store labneh, keep it in an airtight container in the refrigerator. It can last for up to two weeks. If you notice any excess whey on top, simply drain it off before serving.
Tips to Make Labneh
- Use high-quality whole milk yogurt for the best flavor and texture.
- Experiment with the draining time to find your preferred thickness; less time for a creamier labneh, more time for a firmer texture.
- Make sure the cheesecloth is very clean to avoid any off-flavors.
Variation
You can add ingredients to labneh for different flavors. Consider mixing in garlic, lemon zest, or even roasted red peppers to create unique spreads.
FAQs
1. Can I use low-fat yogurt to make labneh?
Yes, you can use low-fat yogurt, but the texture and flavor may be less rich compared to whole milk yogurt.
2. Is labneh gluten-free?
Yes, labneh is gluten-free, making it a great option for those with gluten sensitivities.
3. Can I freeze labneh?
It’s not recommended to freeze labneh, as it can change texture once thawed. It’s best enjoyed fresh.
Labneh
Ingredients
Method
- Place the yogurt in a bowl and mix in the salt.
- Line a strainer with cheesecloth and set it over a bowl.
- Pour the yogurt mixture into the lined strainer.
- Gather the cheesecloth and tie it closed, then place a weight on top to help extract the whey.
- Let it drain in the refrigerator for 12-24 hours, depending on the desired thickness.
- Once drained, transfer the labneh to a serving dish. Drizzle with olive oil and add optional toppings. Serve with pita bread or use it as a spread.