Labneh is a delicious and versatile dish that originated in the Middle East. It is made by straining plain yogurt until it becomes thick and creamy, like cream cheese, but with a tangy and complex flavor. Labneh is rich in probiotics and can be enjoyed as a dip, spread, or cheese with various toppings and seasonings.
How to Make Labneh at Home
Making labneh at home is very easy and requires only two ingredients: full-fat whole milk yogurt and salt. You can also add some lemon zest, garlic, pepper, or herbs for extra flavor if you like.
To make labneh, you will need a large bowl, a strainer, a kitchen towel or cheesecloth, and some weight (such as a can).
- Start by salting the yogurt (about 1/4 teaspoon per cup of yogurt) and stirring it well.
- Place the kitchen towel or cheesecloth over the strainer and set it over the bowl.
- Pour the salted yogurt into the cloth and gather the edges to form a bundle.
- Place the weight on top of the bundle and refrigerate for 24 to 48 hours, depending on how thick you want your labneh to be. The longer you strain it, the thicker and firmer it will become.
- Discard the whey that collects in the bowl (or save it for other uses, such as baking or smoothies).
- Transfer the labneh to an airtight container and store in the refrigerator for up to 3 weeks.
How to Serve Labneh
Labneh is a versatile dish that can be served in many ways. You can spread it on bread, crackers, or pita, or use it as a dip for fresh vegetables, chips, or falafel. You can also shape it into balls and roll them in herbs, spices, nuts, or seeds for a tasty snack or appetizer.
One of my favorite ways to serve labneh is to spread it on a shallow plate or bowl and drizzle it with good quality olive oil. Then I sprinkle some za’atar (a Middle Eastern spice blend), Aleppo pepper flakes (a mild red chili), and chopped parsley or cilantro over it. I also like to add some cherry tomatoes for color and freshness. This makes a beautiful and flavorful mezze platter that goes well with warm pita bread.
You can also experiment with different toppings and seasonings for your labneh, such as:
- Honey and walnuts
- Dried fruits and pistachios
- Mint and cucumber
- Roasted garlic and rosemary
- Olives and lemon
- Pomegranate seeds and mint
The possibilities are endless!
I hope you enjoy this easy and delicious labneh recipe as much as I do. It is a great way to use up excess yogurt and make a healthy and satisfying dish that everyone will love.
