Labneh (Yogurt Cheese)

Introduction

Labneh, a beautiful blend of creamy and tangy flavors, is a staple in Middle Eastern cuisine. This soft cheese, made from thickened yogurt, is both versatile and delicious, perfect as a spread, dip, or even a substitute for cream cheese. Making labneh at home is not only simple but also rewarding, allowing you to control the texture and tanginess to suit your palate. In this blog post, we’ll guide you through crafting this lovely cheese step by step, bringing a piece of the Mediterranean to your kitchen.

Kitchen Equipment Required

• Mixing Bowl
• Cheesecloth or Muslin Cloth
• Fine-Mesh Sieve
• String or Rubber Band
• Medium-sized Bowl
• Refrigerator Space

Cooking Time

Total estimated time: 24 – 48 hours (including resting time)

Labneh (Yogurt Cheese) Recipe

Ingredients

• 900g (1 quart) full-fat yogurt (Greek or natural, unsweetened)
• 5g (1 tsp) sea salt

Instructions

Step 1: Preparation

Begin by placing a fine-mesh sieve over a medium-sized bowl, ensuring there is enough space between the sieve and the bottom of the bowl to allow whey to drain. Line the sieve with a cheesecloth or muslin cloth, ensuring the edges hang over the sides. Alternatively, you can double-layer the cloth for finer straining.

Step 2: Yogurt Mixture

In a mixing bowl, combine the yogurt and sea salt, stirring well to ensure the salt is evenly distributed. Transfer the yogurt mixture into the prepared cheesecloth-lined sieve.

Step 3: Draining Process

Gather the edges of the cheesecloth and secure them with string or a rubber band, forming a pouch. Suspend the pouch over the sieve, allowing it to securely rest and gently drip whey into the bowl beneath.

Step 4: Refrigeration

Place the entire setup in the refrigerator for 24 to 48 hours. For a creamier labneh, 24 hours suffices; for a thicker, more cheese-like consistency, opt for 48 hours. Periodically check the bowl to discard accumulated whey if necessary.

Step 5: Finishing Touches

Once desired consistency is achieved, remove the bowl from the refrigerator. Carefully unwrap the labneh from the cheesecloth and transfer it to a clean bowl. Labneh can be stored in an airtight container in the refrigerator for up to 2 weeks.

Optional: Flavor Enhancements

Enhance your labneh by incorporating herbs like dill or mint, drizzling extra virgin olive oil over the top, or sprinkling with za’atar for an added Middle Eastern touch.

Conclusion

With its rich and creamy texture, homemade labneh is a culinary delight that brings an authentic touch to your table. By mastering the simple art of crafting this yogurt cheese, you open up a realm of culinary possibilities, from spreads to dips and beyond. Enjoy your venture into Middle Eastern cuisine and relish the fresh, tangy taste of homemade labneh!

Wyatt Travis Creator of AI MultiPrompter

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