Donate. Over the course of a week, I had some fantastic meals, and although each chef had his unique style, there were some common themes and ingredients that tied the cuisine together, and Labneh was one of them. Transfer the Labneh to a serving dish and use a spoon to flatten it out and make swirls in the top. Labneh (LEB-neigh) is a trendy food that’s nothing more than strained yogurt with a rich, creamy texture similar to whipped cream cheese. Labneh, sometimes written Lebni, Labne, or Labna, is the transliteration of the Arabic word “لبنة”. It’s a fresh cheese made by salting and straining yogurt to varying degrees and is eaten much like you’d eat other soft cheeses. Labneh is made by simply stirring in some salt into plain yogurt and then allowing the yogurt to strain through a filter. When the Labneh is done, it should be at least as thick as soft butter, but you can continue straining it longer if you want it to be firmer. All that’s required for this recipe is yoghurt and salt – which encourages the whey to drain off – plus a large square of cheesecloth or muslin and a little patience. It lends creaminess that smooths out bitter greens or a sharp vinaigrette, and it also adds protein, which can turn the salad into a complete meal. Labneh is a versatile ingredient that’s best compared to soft cheeses like cream cheese. Most of these regions have some form of strained yogurt, but Labneh is unique to the Middle East and is used widely in Levantine, Arabic, and Persian cuisines. This online merchant is located in the United States at 883 E. San Carlos Ave., San Carlos, CA 94070. Labneh is a versatile ingredient that’s best compared to soft cheeses like cream cheese. The longer you let the yogurt drain, the firmer the resulting Labneh will be. As it turns out, I’ve been eating it wrong! It can be garnished with olive oil and herbs and served as a dip, it can be spread on bread to make sandwiches, and it’s a delicious addition to soups, stews, and sauces, mellowing out … Wet a clean piece of food-safe cotton fabric such as a butter muslin and wring out any excess water. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! https://theviewfromgreatisland.com/how-to-make-labneh-yogurt-cheese-recipe This is why I’ve never really been a fan of strained yogurt. It can even be dried to make a hard cheese. It can be garnished with olive oil and herbs and served as a dip, it can be spread on bread to make sandwiches, and it’s a delicious addition to soups, stews, and sauces, mellowing out sharp flavors while adding richness and body. All text and photos ©2007-2020. Be sure to start with regular whole-milk yogurt, not Greek yogurt. I don’t know many people who are as passionate about good food as David, and he leads tours of some of the finest eating cities around the world exploring the best restaurants they have to offer. ®/™©2020 Yummly. Hi! We’re supported by your generosity. Here's how I make my Labneh, garnished with olive oil, za'atar, and sumac. Garnish with za’atar and sumac. If you’re looking to explore the best places to eat around the world, go check out his website and Instagram. The Best Labneh Cheese Recipes on Yummly | Butterkuchen, Grilled Nectarine, Labneh And Dukkah, Flatbreads With Labneh And Grilled Zucchini, Quinoa And Mushroom Risotto Cover and refrigerate for 2-3 hours. Ichance to explore the culinary scenes of Tel Aviv and Jerusalem, which are a melting pot of culinary cultures from both near and afar. A few months ago, David Califa, The Hungry Tourist, invited me along on a tour of his homeland. Yogurt is one of my favorite foods, not only is it loaded with protein and probiotics, the balance between tangy and creamy, and the fact that it is thin enough that you can almost drink it, make it light and refreshing. 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Line the inside of a wire sieve with the damp cloth or filter and set it over a bowl. One of my favorite ways to use Labneh is to add it to salads like you would cheese, like Feta. Although they’re both strained yogurt, Labneh is usually salted and strained for an extended period, which makes it more like cheese than yogurt.