Labneh
Labneh is simplicity at its best. Nothing more than soft yogurt cheese, labneh is commonly found in Middle Eastern and Greek cuisines. But how could something so basic be completely ethereal? I found out for myself after my first taste during our trip to Israel where I feasted on this tangy creamy goodness every chance I could where it is a staple in many cafes. While each version differed slightly in taste and texture, I enjoyed my favorite labneh while lunching at a café overlooking a family-run goat farm in the picturesque Judean Hills.
Adapted from: Labneh, Jerusalem, A Cookbook by Yotam Ottoleghi and Sami Tamimi, Ten Speed Press, 2012)
Yield: about 2 cups (after draining)
Adapted from: Labneh, Jerusalem, A Cookbook by Yotam Ottoleghi and Sami Tamimi, Ten Speed Press, 2012)
Yield: about 2 cups (after draining)
Ingredients
- 2 cups plain full-fat cow’s milk yogurt
- 2 cups plain full-fat goat’s milk yogurt (or if not available, use all cow’s milk)
- 1/2 teaspoon coarse sea salt
- Cheesecloth about 1 square yard, folded in quarters
- Kitchen string
- Large strainer with lip or handles
Instructions
- In a medium bowl, mix together both yogurts with salt.
- Set strainer over a large bowl; line with cheesecloth. (Make sure cheesecloth is hanging over the bowl and strainer on all sides.) Carefully pour yogurt into cheesecloth, making sure not to spill over the sides.
- Bring all sides of cheesecloth together; tie tightly together with string, (whey will start to weep through)
- Set yogurt “package” into strainer.
- Refrigerate for 36 to 48 hours, emptying whey after 24 hours if touching bottom of the strainer. (If desired, save whey for other uses such as in smoothies, breads and soups.)
- After 36 to 48 hours, remove from refrigerator, snip open cheesecloth package and voila! You have successfully made your first batch of creamy labneh!
Notes
Make Ahead and Storage Tips: store labneh covered in the refrigerator for up to 1 week.
What is labneh? Really nothing more than yogurt cheese! (also called laban or labne) But what makes labneh so incredibly delicious is the separation of the whey from the yogurt, leaving behind the most incredibly creamy and delicious spread. ( If you prefer a thinner consistency, drain yogurt for 24 to 36 hours.) Read more about the origin as well as helpful preparation tips in Labne, an excellent blog post by David Leibovitz.
Is yogurt choice important? For a thick and creamy texture, you will want to choose full-fat yogurt. I prefer a combination of goat and cow’s milk yogurt, but you can also use just cow’s milk. Goat’s milk yogurt (such as Redwood Hill Farm) can be found in natural and specialty stores such as Whole Foods.
Ways to enjoy: labneh can be used as a replacement for soft cream cheese as it has a similar texture and taste, albeit tangier. Serve with fresh veggies and pita or spread on toast, bagels and rolls. Labneh is also quite delicious on its own or as a savory dip mixed with garlic, lemon and dried Middle Eastern spices such as za’atar with a drizzle of olive oil accompanied with a variety of meze.
