How to Make Labneh at Home (Strained Yogurt)
Labneh is a Mediterranean cheese and you can think of it as a type of thickened yogurt. You can eat it the way you eat any sort of cheese plain as a dip or use it in cooking (it does not coagulate at higher temperatures). I myself spread it on bread and fresh pita but can get creative with this delicious cheese. The process I am sharing with you today for the Labneh is used to create Greek yogurt that you find in stores but Labneh have a thicker consistency.
It is popular for breakfast and dinner in the Levantine “Syria, Lebanon Jordan, and Palestine”, Iraq, Turkish, Greek. Labaneh has many names: Strained yogurt, Greek yogurt, yogurt cheese, sack yoghurt, labaneh or suzma yogurt.
White Brie Cheese Recipe At Home
- 3 cups of plain yogurt
- Cheesecloth (you can use a clean piece of cloth)
- 1 teaspoon salt
- Combine the yogurt and the salt in a bowl and mix them well.
- Pour the mixture in the cheesecloth (right in the middle of the cloth).
- Making a pouch of the cheesecloth by bringing the sides of it together, and tie it with the yogurt inside (use a string or twist tie the pouch).
- You can guess that the yogurt will lose some water during the time it is hanged so put a bowl underneath it and put it with the bowl in the refrigerator for a day. I usually tie the pouch to a rack in the fridge and place the bowl below it to catch the water.
- After one day in the fridge the Labneh will be ready to serve.
How to Serve Labneh
- You can serve it the Middle Eastern way “ Levantine” : spread in a bowl and make a little a pool of olive oil sprinkle Za’atar spice, or dry mint with some Walnuts.
- You can use Labneh as an alternative to cream cheese it is lighter though.
- As I said I spread it on sandwiches and I use it in every way I use cream cheese it even make a good cheese cake.