Labneh
Labneh is a strained yogurt or yogurt cheese that is made in many places around the world.
It is very famous in the Arab countries, Egypt, Armenia, and the Levant countries: Syria, Lebanon, Israel, etc. In different countries, this dish has different names, but it is a relatively similar dish. Making this cheese is very easy; you just have to plan it. The yogurt is drained overnight in a cloth, mixed with spices if desired, and served as a side dish with herbs and olive oil, or it is made into cream cheese balls that are preserved in olive oil.
Preparation time: Yogurt draining time overnight
Level: easy
Quantity: About 500 g of yogurt cheese
Ingredients:
800 g Greek yogurt
A wide piece of cheesecloth or thin cloth
Sea salt for seasoning. Dried herbs and olive oil for serving. Herbs include oregano and thyme.
Preparation:
- Place a cloth or cheesecloth on a plate, pour the yogurt onto the cloth, and tie the corners together to form a closed bag. Hang the bag over a bowl or sink until the liquid drains. You can leave the yogurt in the refrigerator at +4 degrees C overnight.
- When the yogurt has drained overnight, mix it with sea salt. The finished labneh is the thickness of classic cream cheese and can also be shaped into balls, for example.
- Labneh is used as a side dish and on a snack table. It can be served sprinkled with dried herbs, paprika, and black pepper. Arrange the labneh on a plate so that you can pour olive oil on it nicely.
Suitable for eating with bread, vegetables, or just without additives. For example, make a sandwich like this: spread a thin layer of labneh on your favorite bread, place a slice of cheese on top, peel off part of the cucumber with a peeler so that the cucumber remains striped, cut the cucumber into thin slices and cover the sandwich with the cucumber slices. Season lightly with salt and garlic pepper.
Ready!!
