Labneh is a Middle Eastern tangy, thick, and creamy cheese, from just two ingredients, but add olive oil and a sprinkle of za'atar if you wish. Serve as a mezzo plater; into a salad, pizza, sandwich....
4 cups (10 dl) Greek yogurt is the best choose. (Try a dairy-free yogurt as well.)
1 tsp. (5 g) kosher or sea salt
1. Stir together the yogurt and salt.
2. Scrape the mixture into a layer of cheesecloth, line a strainer with coffee filters (cover with plastic wrap), or kitchen towel
(a) If the yogurt is thick, use one layer of cheesecloth, if thiner, use two layers.
3. Tie the cheesecloth around a wooden spoon. Bring the edges together and knot them around a spoon's handle.
4. Place the spoon across the top of the bowl, so the labneh hangs in the center without touching the bottom.
5. Chill for 24 hours (good for a dip)
(a) The longer it is strained, the thicker it will be (cheese-like version), another 24 hours.
7. Remove it from the cheesecloth.
8. Store in an airtight container in the refrigerator 3-4 weeks.
Enjoy with:
(Use organic if possible)
Λάχεν /láchen) (Greek)
lahana (Turkish)
(Hebrew) /lahana/ לאהנה
(Arabic) /lahana/ لاهانا
Makes 2 cups (5 dl)
1 tsp. (5 g) kosher or sea salt
1. Stir together the yogurt and salt.
2. Scrape the mixture into a layer of cheesecloth, line a strainer with coffee filters (cover with plastic wrap), or kitchen towel
(a) If the yogurt is thick, use one layer of cheesecloth, if thiner, use two layers.
3. Tie the cheesecloth around a wooden spoon. Bring the edges together and knot them around a spoon's handle.
4. Place the spoon across the top of the bowl, so the labneh hangs in the center without touching the bottom.
5. Chill for 24 hours (good for a dip)
(a) The longer it is strained, the thicker it will be (cheese-like version), another 24 hours.
7. Remove it from the cheesecloth.
8. Store in an airtight container in the refrigerator 3-4 weeks.
Enjoy with:
(Use organic if possible)
- drizzle with olive oil
- sprinkle with 1 Tbs. (15 g) za'atar or sumac
- fresh herbs: dill, cilantro, Italian parsley...
- lemon zest
- 1/4 tsp. (1 ml) lemon juice
- minced warm roasted garlic
- scoop with vegetables: cucumber, tomatoes, radishes...
- add nuts and/or seeds
- soaked almonds
- honey and figs
- fruits: grapes, plums, cherry tomatoes, etc.
- warm roasted fruit
- jams
- on pita bread
- spread onto crostini
- serve with muffins, cones, or morning breads
- a replacement for cream cheese or sour cream
- etc.
