Labneh is a simple yogurt spread packed with flavor. If you’ve never tried this creamy spread get ready to add a new item to your spreadable favorites. The process of making labneh can be completed in one step and a couple of hours. To get the authentic labneh’s tart flavor, it’s best to start with a homemade yogurt. If no homemade yogurt is at hand the spread can also be made with store bought yogurt.
Labneh is a tart yogurt strained to remove a high volume of whey which results in a most perfect yogurt (or soft cheese) spread. As a result of the straining, labneh spread has a high concentration of protein as well as a lower concentration of sodium and carbohydrates.
Make sure to have plenty of fresh pita bread or Mishtah {مشطاح}on hand to dip or spread with your labneh!
Labneh
Equipment
- 1 cheesecloth -colander and bowl to place the bag in (optional)
Ingredients
- 1 L yogurt
- 1/2 tsp salt
Instructions
- Place cheesecloth or bag inside a colander; make sure the colander is sitting inside a bowl to catch all the drippings
- Empty yogurt into the cheesecloth. Keep in mind the amount of labneh yielded will be equal to about half the amount of yogurt used (give or take – depending on the consistency you desire).
- Salt the yogurt to taste and tie bag shut.
- Leave yogurt to strain in the colander or hang securely over the sink – strain yogurt to desired consistency; we do about 5 hours.
- Turn labneh out into a container, serve drizzled with olive oil!
- Store leftovers in the fridge for up to 3 weeks