Easy Homemade Labneh Recipe
Labneh is a rich and creamy yogurt cheese from the Middle East. This easy recipe results in a tangy spread that you can top with extra virgin olive oil and serve with warm pita.
Servings: 2 cups
- 24 oz whole milk yogurt
- 1 teaspoon salt
In a large bowl, mix the yogurt with salt.
Line a strainer with 3 layers of cheesecloth and place it on top of a large bowl.
Transfer the yogurt into the cheesecloth and bring the edges together to cover the yogurt. Gently press down a little.
Put this in the fridge for 24 to 48 hours.
After 24 hours, the whey has strained from the yogurt into the bowl and you will have thick labneh in the strainer. Discard the whey (or save to use later).
Spread this thick labneh in a shallow bowl. Drizzle with olive oil and sprinkle with zaatar. Serve with warm pita bread.
- Labneh balls: A common way to store labneh is to roll it into small balls and preserve them in olive oil. To do so, once the labneh is ready, roll it into 1 inch balls. Place the balls on a large plate lined with a paper towel and refrigerate for 24 hours. Then place the labneh balls in a glass jar and pour enough olive oil to cover the balls completely. You can add herbs such as fresh oregano or thyme if you like. Keep this jar in the fridge for up to two weeks and use labneh balls as you please. You can use the leftover olive oil to make homemade salad dressing.
- Make sure you’re using whole milk yogurt for this recipe and not low-fat or non-fat yogurt.
- Store the labneh leftovers in an airtight container and refrigerate for up to a week.
- Labneh is a healthier alternative to cream cheese and can be served for breakfast with some bread, cucumber, tomatoes and walnuts.
Serving: 2tablespoon | Calories: 208kcal | Carbohydrates: 16g | Protein: 12g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 1319mg | Potassium: 527mg | Sugar: 16g | Vitamin A: 337IU | Vitamin C: 2mg | Calcium: 412mg | Iron: 1mg