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Labneh Recipe
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Labneh, commonly known as yogurt cheese, is a dairy product that doesn’t involve rennet or the aging process typical of cheese. It is a strained yogurt consumed widely in Mediterranean countries and many European regions. In the Middle East, labneh is a staple for breakfasts, mezze, and appetizers, often used as a complement in pita bread, sandwiches, and various dough-based dishes.
Preparation:
To make labneh, you’ll need a few basic utensils: a medium or large bowl, a fine-mesh strainer, and cheesecloth that doesn’t shed threads.
Ingredients:
- 750g Greek yogurt
- 1/2 tsp salt
- Black pepper
- Rosemary and extra virgin olive oil for serving
Steps:
1. Combine the Ingredients: Mix the yogurt and salt in a bowl.
2. Strain: Place a strainer over another bowl and line it with cheesecloth. Pour the yogurt mixture into the strainer, fold the cheesecloth over the top, and let it drain in the refrigerator for at least 12 hours, or longer for a thicker consistency.
3. Serve: Once drained, transfer the labneh to a serving dish. Drizzle with extra virgin olive oil and sprinkle with black pepper and rosemary.
Notes:
Labneh can traditionally be made from sheep or cow’s milk, and goat’s milk can also be used. For a more neutral flavor, cow’s yogurt is preferred. A good labneh starts with 100% natural yogurt made from pasteurized whole milk and lactic ferments.
Enjoy this delicious and healthy product in your meals!
NOTE: Comments are constantly monitored in order to maintain a positive environment. Comments deemed negative, offensive, harmful and with the sole purpose of annoying will be removed.
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
No part of this video may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
Preparation:
To make labneh, you’ll need a few basic utensils: a medium or large bowl, a fine-mesh strainer, and cheesecloth that doesn’t shed threads.
Ingredients:
- 750g Greek yogurt
- 1/2 tsp salt
- Black pepper
- Rosemary and extra virgin olive oil for serving
Steps:
1. Combine the Ingredients: Mix the yogurt and salt in a bowl.
2. Strain: Place a strainer over another bowl and line it with cheesecloth. Pour the yogurt mixture into the strainer, fold the cheesecloth over the top, and let it drain in the refrigerator for at least 12 hours, or longer for a thicker consistency.
3. Serve: Once drained, transfer the labneh to a serving dish. Drizzle with extra virgin olive oil and sprinkle with black pepper and rosemary.
Notes:
Labneh can traditionally be made from sheep or cow’s milk, and goat’s milk can also be used. For a more neutral flavor, cow’s yogurt is preferred. A good labneh starts with 100% natural yogurt made from pasteurized whole milk and lactic ferments.
Enjoy this delicious and healthy product in your meals!
NOTE: Comments are constantly monitored in order to maintain a positive environment. Comments deemed negative, offensive, harmful and with the sole purpose of annoying will be removed.
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
No part of this video may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
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