Description
Labneh is a tangy, creamy cheese made from strained Greek-style yogurt, perfect as a dip or spread.
Ingredients
Units
Scale
- 3 cups (600 g) thick Greek-style yogurt
- 1 teaspoon salt
- Various seasonings (optional, such as paprika, garlic, thyme)
- Sieve
Instructions
- Place a sieve over a large bowl and line it with a cheesecloth.
- In a separate bowl, combine the Greek-style yogurt with 1 teaspoon of salt, mixing well.
- Pour the yogurt mixture into the prepared cheesecloth-lined sieve.
- Cover the yogurt with the edges of the cheesecloth and place the entire setup in the refrigerator.
- Allow the yogurt to strain for 1 to 2 days, until it reaches your desired consistency. The longer it strains, the thicker the labneh will become.
- Once strained, transfer the labneh to a serving dish and season with your choice of spices or herbs, if desired.
- Serve with a drizzle of olive oil and enjoy as a dip with pita or vegetables, or use as a sandwich spread.
Notes
For the best results, use thick Greek-style yogurt. Labneh can be stored in an airtight container in the refrigerator for up to a week. Experiment with different herbs and spices to customize the flavor. Serve with olive oil and a sprinkle of your favorite seasoning for added zest.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Lebanese
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 5
- Sodium: 250
- Fat: 3
- Carbohydrates: 5
- Fiber: 0
- Protein: 5
- Cholesterol: 10