You can buy it in the store, but smooth and tangy labneh is a cinch to make at home. If you have never strained a little yogurt, you're in for a treat.
Labneh is a Middle Eastern soft cheese made by straining yogurt until it is the consistency you want, and flavouring it however you like. The hands-on time for this thick and creamy treat is so little, it's more like a 30-second miracle. A miracle it is too. It works everywhere yogurt does, only better, and wherever you use sour cream, only silkier and more complex in flavour.
1. Line a large strainer with a big coffee filter or a few layers of cheesecloth and place over a large, deep bowl.
2. Dump in a 750ml container of full-fat yogurt. Not Greek, just regular, plain yogurt. More than 3% fat is ideal, and make sure the yogurt is not made with stabilizers or gelatin.
3. Walk away, and just wait for gravity to work its magic. I strain in the morning and by suppertime, it's ready.
You can keep it in the fridge for about a week, pulling it out here and there to use for so...many...things...
Ways with labneh:
Spread on some crusty bread with some olive oil and sliced tomato, or a fried egg for breakfast. Or make Summer Squash Tartines
Spoon on a half an avocado, and sprinkle with sea salt and a squeeze of fresh lemon
Buzz in the food processor with salty black olives, fresh oregano, and a dash of sherry vinegar for dipping veggies
Drizzle with honey, sprinkle with almonds eat with apricots or fresh figs
Make a tangy a salad dressing for Everything Slaw by whisking labneh with tahini, rice vinegar, tamari, garlic, ginger, sesame oil, and a bit of water
Use to make Quick Minty Raita
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