I am a sucker for those articles that tell you how to make the type of products you normally buy.
I love the idea of making my own cheese, smoking things, preserving things. I just never do it. I bought cheese cloth with great intentions, but instead I just make labneh. It’s straightforward and quick to make and provides just the right amount of smug DIY satisfaction. Labneh is a traditional Middle Eastern strained yoghurt ‘cheese’. Basically you just buy some thick yoghurt, and strain it through cheesecloth for a day or two with some salt, garlic and spices until it has a thick, smooth consistency and a rich tangy flavour. You can use it as a dip with some crispy pitta bread, as a substitute for cream cheese, dress some roasted vegetables with it or really anything you fancy. 
Chili Labneh
- Total Time: 24 hours 10 minutes
- Yield: 1 cup 1x
Description
Chili Labneh is a rich, tangy Middle Eastern strained yogurt cheese, enhanced with garlic and chili flakes for a spicy kick.
Ingredients
- A tea towel sized piece of cheese cloth or muslin
- 250g (8.8 ounces) natural or Greek yoghurt
- 1/2 clove of garlic, crushed
- 1-2 teaspoons chili flakes of your choice (plus a bit extra for topping)
- 1/2 teaspoon salt
Instructions
- Line a sieve with the cheesecloth, folded to make a double layer.
- Place the sieve over a bowl to catch any draining liquid.
- In a separate bowl, mix the yoghurt, crushed garlic, chili flakes, and salt until well combined.
- Pour the yoghurt mixture into the prepared sieve.
- Cover the top with the overhanging cheesecloth and place in the refrigerator.
- Allow it to strain overnight or up to 48 hours, depending on your desired thickness.
- Once strained, transfer the labneh to a serving dish and sprinkle with extra chili flakes before serving.
Notes
Labneh can be used as a dip with pita bread or as a substitute for cream cheese. It can also be used to dress roasted vegetables. Store labneh in an airtight container in the fridge for up to a week. Adjust the amount of chili flakes to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 5
- Sodium: 200
- Fat: 7
- Carbohydrates: 6
- Fiber: 0
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What type of yoghurt should I use for making labneh?
You should use thick yoghurt, preferably full-fat for the best texture and flavor.
How long do I need to strain the yoghurt to get the right consistency?
You should strain the yoghurt for about one to two days, depending on how thick you want your labneh.
Can I add other spices to my labneh, and which ones work well?
Yes, you can customize your labneh with spices such as cumin, paprika, or za’atar to enhance the flavor.
