Labneh, also spelled as labaneh, labne, or lebni, is a thick, creamy, yogurt-like cheese that is a popular dairy product in Middle Eastern and Mediterranean cuisines. It is made by straining the liquid (whey) from yogurt to create a thicker, more concentrated product. The straining process can take several hours or even days, depending on the desired thickness.
Labneh has a tangy, slightly tart flavor and is often used as a spread, dip, or ingredient in various dishes. It is commonly served with olive oil, herbs, and spices such as za’atar, or used as a base for savory dishes. Labneh can also be rolled into balls and preserved in olive oil, which can be stored for an extended period.
In addition to being a versatile ingredient in Middle Eastern cuisine, labneh is a rich source of probiotics, protein, and calcium.
Making homemade labneh is a fairly simple process. Here is a basic recipe:
Ingredients:
- 2 cups of plain, full-fat yogurt
- 1 teaspoon of salt
- Cheesecloth or a clean dish towel
- Strainer or colander
- Bowl
Instructions:
- Place a strainer or colander over a bowl and line it with a few layers of cheesecloth or a clean dish towel.
- Mix the yogurt and salt together in a separate bowl until fully combined.
- Pour the yogurt mixture into the cheesecloth-lined strainer or colander.
- Gather the edges of the cheesecloth or dish towel and tie them together to form a bundle.
- Place the bundle in the refrigerator and let it drain for at least 12-24 hours or until the labneh reaches your desired consistency. The longer you let it drain, the thicker the labneh will be.
- Once the labneh is ready, remove it from the cheesecloth or dish towel and transfer it to a bowl. You can add additional salt or other seasonings to taste, if desired.
- Serve the labneh with pita bread, vegetables, or as a dip or spread.
