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Labneh is a tangy, creamy cheese made from strained yogurt, cherished in Israeli cuisine. Often served as a dip or spread, it holds cultural significance in gatherings and meals, showcasing the rich flavors of the region. This versatile snack is perfect for breakfast, appetizers, or as part of a mezze platter.
In a medium bowl, mix the yogurt with salt. Stir until the salt is fully incorporated.
Line a fine-mesh strainer with cheesecloth or a clean kitchen towel. Place the strainer over a large bowl to catch any liquid that drains off.
Pour the salted yogurt into the lined strainer, spreading it out evenly.
Cover the yogurt with the edges of the cheesecloth or towel, and refrigerate for 24-48 hours. The longer you let it drain, the thicker the labneh will be. It should have a creamy, spreadable consistency.
Once the labneh has reached your desired thickness, transfer it to a serving bowl.
Drizzle with a little olive oil if desired, and garnish with fresh herbs such as mint or parsley if using.
Enjoy your meal!
Labneh is a thick, creamy yogurt cheese that's popular in Middle Eastern cuisine. It's made by straining yogurt to remove excess whey, resulting in a rich and tangy spread.
Labneh has its roots in the Levant region, including Israel, where it's a staple in both everyday meals and special occasions.
The key ingredients in Labneh are plain Greek yogurt or full-fat yogurt and salt.
Labneh takes 1440-2880 minutes to make, allowing it to strain and develop its rich flavor.
Labneh is often served with pita bread, fresh vegetables, or as part of a mezze platter alongside olives and other dips.