Labneh is a creamy, tangy Middle Eastern cheese that is made from yogurt. It is a staple in many households and is often eaten as a dip, spread, or used as a topping for dishes. Making labneh at home is a simple and easy process that requires only a few ingredients and some patience.
This delicious cheese can be customized to suit your taste preferences, and it is a great way to add some variety to your meals. In this recipe, we will walk you through the steps to make labneh at home.
Table of Contents
Why This Recipe Works
This labneh recipe is great because it's easy to make and requires minimal ingredients. The straining process removes the whey from the yogurt, resulting in a thicker and creamier consistency.
It's also a healthy alternative to other dips and spreads as it's low in calories and high in protein. Plus, you can customize the flavor to your liking by adding herbs, spices, or other toppings.
Ingredients
Plain full-fat Greek yogurt - Greek Yogurt is thicker than regular yogurt, making it ideal for straining. You can use regular full-fat yogurt instead of Greek yogurt, but the consistency won't be as thick.
Salt - Salt helps to flavor the labneh.
Olive oil - Olive oil adds richness to the labneh.
Dried mint - Dried mint is a common herb used in Middle Eastern cuisine and adds a fresh, earthy flavor to the labneh. Fresh mint can be used instead of dried mint, but you'll need to use more of it.
Garlic - Garlic adds a delicious savory flavor to the labneh .If you don't like garlic, you can omit it or use a different seasoning of your choice.
Tips
- Use a high-quality, full-fat yogurt for the best results.
- Cheesecloth works best for straining the yogurt, but a clean, thin kitchen towel or sturdy coffee filter will work too.
- The longer you strain the yogurt, the thicker the labneh will be.
- Add any herbs, spices, or toppings you like to customize the flavor of the labneh.
- Labneh can be stored in the fridge for up to a week.
How to Serve
Labneh can be served as a dip with vegetables, pita bread, or crackers. It can also be used as a spread on sandwiches or as a topping for salads. Here are three specific ideas:
- Spread labneh on a slice of toast and top with sliced cucumbers and cherry tomatoes.
- Serve labneh as a dip with baby carrots, sugar snap peas, and radishes.
- Spread labneh on a tortilla and top with grilled chicken breast, roasted red peppers, and spinach.
Should I add the garlic before or after straining?
Add it after straining. Mixing garlic into the yogurt beforehand can make its flavor much stronger after sitting overnight. Adding it at the end gives you better control over the final taste.
Can I make labneh faster?
Yes. Since you’re using Greek yogurt, you can strain it for about 4 to 6 hours for a soft, creamy labneh. For a thicker consistency, let it strain overnight.
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Labneh
Ingredients
- 2 cups plain full-fat Greek yogurt
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon dried mint
- 1 garlic clove minced
Instructions
- Line a fine-mesh strainer with cheesecloth or a coffee filter and place it over a bowl.
- Mix together the yogurt and salt in a separate bowl.
- Pour the yogurt mixture into the cheesecloth-lined strainer.
- Cover the bowl with plastic wrap and place it in the fridge to strain for at least 12 hours or overnight.
- Once strained, remove the labneh from the cheesecloth and place it in a bowl.
- Stir in the olive oil, dried mint, and minced garlic.
- Serve chilled.
Nutrition
Notes
- Use a high-quality, full-fat yogurt for the best results.
- Cheesecloth works best for straining the yogurt, but a clean, thin kitchen towel or sturdy coffee filter will work too.
- The longer you strain the yogurt, the thicker the labneh will be.
- Add any herbs, spices, or toppings you like to customize the flavor of the labneh.
- Labneh can be stored in the fridge for up to a week.
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