Labneh

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I first learned of labneh several years ago when I took a soft cheese making class. I am an avid cheese lover, so this class was one of dreams.

Anyway…. the teacher introduced us to a type of cheese called labneh. It’s so simple to make and it great on it’s own or perfect as a base for other add ins.

Add 1-2 teaspoons salt to plain yogurt. I would have preferred a whole fat yogurt, but my local store only had lowfat. It worked just fine.

Mix well.

Pour into double layer cheesecloth.

Tie cheesecloth and hang on a wooden spoon, or whatever spoon, over a bowl to catch all the whey.

Set it in the fridge for at least 24 hours. I left mine in about 30.

Remove and enjoy! It’s awesome on it’s own, marinated or even with herbs and olive oil mixed in.

You can choose the labneh in several ways, I’ll show you a few I like. First, marinated labneh. Prepare a jar with olive oil and herbs. Drop the labneh in the oil in balls. Let it marinate in the fridge for several days to intensify flavors.

I love the marinated labneh on rice cakes and toast!

I also love it spread on pitas. This one was pita with roasted veggies. The labneh was a lovely base.

Or you can use it as a dip on a mezze platter. I mixed the labneh with minced garlic, salt and pepper. Then I drizzled the top with olive oil, crushed red pepper, basil, and oregano. You can mix it all together, but I think it is so pretty with it drizzled on top.

This made the perfect afternoon snack for the boys and I.

Labneh

This simple to make soft cheese is wonderful on it one or as a base for add ins. 
Course Side Dish
Cuisine Mediterranean
Keyword cheese recipes, Labneh, soft cheese recipes,
Prep Time 10 minutes
Servings 20 servings
Author Amy- A Red Spatula

Ingredients

  • 32 ounces plain whole milk yogurt
  • 1- 1 1/2 teaspoons salt

Instructions

  • Mix the salt with yogurt. 
    Pour yogurt into double layers of cheesecloth. Tie the cheesecloth onto a wooden spoon hanging over a bowl- as shown in the photos. Place into fridge. Let it sit at least 24 hours. The whey will  strain out. Mine took about 30 hours. 
    From here you can eat the cheese as is. Or you can marinate it, as shown in photo. Simply fill a jar with good quality olive oil, minced garlic and herbs of choice. I used salt, pepper, basil, oregano and thyme. Drop the labneh into the olive oil mixture with a portion scoop. Let this marinate in the fridge for several days at least. I love to eat the marinated cheese spread over toast or rice cakes!
    I also use it spread on pitas as a base.
    Or you can mix in minced garlic, salt and pepper. Top with olive oil and herbs of choice- It makes a pretty presentation when the herbs and olive oil are sprinkled on top. Use it on a mezze platter with veggies, crackers pita chips etc. 
    Your friends will be so impressed with your “cheese” making skills. So, sit back and enjoy the praise!

About The Author

Amy