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.
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.