Labneh

Made with whole milk yogurt and olive oil, labneh is a tart yogurt cheese. Serve it warm pita with crisp vegetables for the ultimate presentation. This easy recipe for a delectable dip that’s the ideal appetizer incorporates yogurt.

Labneh Recipe

This is a classic meal that tastes sour and salty with a creamy texture. You may serve it as a great dip with fruits, vegetables, pita, crackers, and other breads. To present Labneh, transfer it onto a serving bowl and drizzle it with a little olive oil and spices. Once cooked, serve it on a tray with all of your preferred dipping sauces.

It’s perfect for snacking on while preparing supper or for a party. It will be a delectable garnish for a traditional charcuterie board. Similar to how you may snack on hummus, labneh is also an excellent snack to have between meals with some vegetables. It’s typically eaten for breakfast in the Middle East, so if you’re looking to branch out from your usual bowl of yogurt, this is a wonderful place to start.

What is Labneh?

A classic meal from the Middle East, labneh (also written labnah and labne) has been around for thousands of years. It’s a strained yogurt-based yogurt cheese. Thick, creamy, and tart, this whole milk yogurt combination is ideal as a dip when you cover it with cheesecloth and let the liquid drain out. This is comparable to the strained method used to make Greek yogurt. To get a thicker consistency, labneh is strained more completely than Greek yogurt.

Can you prepare the labneh ahead of time?

It takes a whole day to filter the yogurt, so start this dish at least that far in advance. This is a terrific recipe to make ahead of time. Once the yogurt has been strained, transfer it to an airtight container or a dish that has a lid. After that, refrigerate the mixture for up to two weeks. Transfer the mixture to a serving bowl and serve at once. Add the olive oil, paprika topping, and salt after that.

It’s simple to have the dish ready for a party or get-together with no additional stress in the days preceding the occasion if the yogurt mixture is prepared a few days in advance. When serving the Labneh dish, add the spice and olive oil right before to have the freshest flavor.

Ingredients

• Two cups of whole milk yogurt, plain: You will need to start with whole milk yogurt in order to produce labneh. To prepare it, you may use most varieties of whole yogurt. The most conventional choice would likely be goat milk yogurt, but standard cow milk yogurt will also do nicely. Simply said, Greek yogurt won’t work as it has already been partially strained and won’t have the same flavor or consistency. Make careful to use plain yogurt instead of any flavored yogurts, including vanilla.
• ½ teaspoon Kosher salt: After the yogurt has been strained, stir in ½ teaspoon salt into the creamy blend. Unlike yogurt, labneh has a unique flavor that is sour and salty. Make careful to stir the kosher salt into the yogurt-cheese mixture just enough to incorporate it evenly.
• Two tablespoons of olive oil: Traditionally, labneh is served with a drizzle of olive oil on top. The flavor of the olive oil is earthy, herbaceous, and just a touch spicy. Using bread or veggies to dip into the mixture also aids in softening the Labneh.
• One sprinkle of paprika: This spice has a little sweet taste along with a pleasant, savory, toasty flavor. Sprinkle it on top of your labneh for the ideal seasoning. It will also give the dip a lovely splash of color.
• Dippers: Choose any bread or vegetables you want to use for the dip.

Cooking tips

Time to Prepare
Line a colander with two layers of cheesecloth. Next, cover the cheesecloth with a uniform layer of the whole milk yogurt. Place the sieve in a big dish and cover the yogurt with plastic wrap. After that, keep the yogurt chilled for a full day.

Include toppings
Spoon the yogurt into the dip bowl from the strainer after it has been refrigerated for a while. Next, mix the yogurt with kosher salt. Create a stylish back-and-forth swirl pattern in the mixture using the back of a spoon. Next, sprinkle a little paprika on top and pour some extra virgin olive oil over it.

Assist Arrange the freshly produced Labneh beside your preferred bread or veggie dippers on a serving plate.

How to Store

• Serve: Labneh should not be left out at room temperature for longer than two hours, as it will begin to lose its flavor and become unsafe for consumption.
• Store: You may cover a bowl with plastic wrap to keep the dish fresh, or you can move the yogurt dip into an airtight container and refrigerate it. The recipe can keep well for up to two weeks if it is tightly wrapped.
• Freeze: Similar to other dairy products, labneh does not freeze well. The homemade dip will freeze, but when you thaw it out, it takes on a different consistency. It is therefore preferable to savor the creamy homemade yogurt cheese while it is still fresh.

Ideas to Serve Labneh

When serving your labneh dish, it is best to serve the yogurt cold and straight out of the refrigerator. Store the strained yogurt in a medium-sized dish and serve with crunchy, fresh vegetables such as cucumber spears, grape tomatoes, carrots, and bell pepper slices. Arrange your preferred type of bread for dipping. Cut pita triangles; try sliced sourdough slices, sliced naan, or sliced french bread. You can even toast some crostini.

FAQs

How is this recipe different from yogurt?

Yogurt is the primary component in labneh. It isn’t like regular yogurt, though, because most of the liquid is squeezed out to give it a thicker consistency. Compared to regular yogurt recipes, labneh has a tangier flavor and also contains salt in the mixture.

How should you eat it?

Serve warm pita bread, olives, and a variety of fresh veggies alongside labneh as a dip dish. It also works well as a delectable spread for wraps or sandwiches. Even better, you could spread creamy Labneh on toast or serve it over salad.

Is it cheese or yogurt?

One classifies labneh as a yogurt cheese. Though it has a thicker consistency and is dyed like cheese, the dairy product tastes more like yogurt because of its sour taste.

Are Greek yogurt and Labneh the same thing?

Greek yogurt and labneh are both strained yogurts; however, the labneh is strained far more completely. They are not exactly the same; Labneh has more liquid whey removed than Greek yogurt.

What country is Labneh from? 

Since labneh has been present for thousands of years, its exact origins are unknown. But it originated in the Levent region, which encompasses portions of Syria, Jordan, Palestine, and historical Lebanon.

Kitchen Tools & Equipment

• Cheesecloth: To remove excess water from the yogurt, use cheesecloth. You’ll get a great, thick texture as a result. It will be helpful to have cheesecloth on hand since it is a woven cotton fabric that is used for many purposes in the kitchen. It resembles gauze.
• Colander: The yogurt will be placed in a colander that is lined with cheesecloth. This will let the yogurt’s water to run out.
• Big Bowl: Make sure the bowl is big enough to accommodate your colander as it will rest in it. A colander with feet should be firmly positioned in the base. Before adding yogurt, give it a test. To prevent your colander from resting in the water you’re trying to filter out, hang it over the bowl’s bottom if you’re not using a footed colander.
• Refrigerator: To refrigerate the dip for at least 24 hours while it strains, make sure your refrigerator has enough space for the big dish.
• Dip Bowl & Spoon: Select your preferred size dip bowl and the corresponding spoon. If you’re hosting a party, you may leave the spoon with the bowl after using it to level out the dip’s surface so that each guest can spoon some of the dip onto their appetizer plate.
• plate: Choose a plate big enough to accommodate the assortment of dippers you want to serve.

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