Labneh (LEB-neigh) is a trendy food that’s nothing more than strained yogurt with a rich, creamy texture similar to whipped cream cheese. The fashionable Lebanese ingredient is expensive to purchase, but it’s thankfully ridiculously easy to make. Be sure to start with regular whole-milk yogurt, not Greek yogurt. Use your homemade labneh as a bagel or toast spread, smear it on a plate and top with any salad, or drizzle with olive oil and Aleppo pepper and serve as a dip. You can also make a delicious sesame version by stirring 2 tablespoons tahini into the finished labneh.
2 cups plain whole-milk yogurt (not Greek style)
1/2 teaspoon kosher salt
Est. added sugars 0g
How to Make It
Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters); spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl. Lightly cover strainer with plastic wrap. Refrigerate 24 hours.
Remove strainer from bowl; discard whey. Spoon labneh into a bowl; stir in salt. Store in refrigerator for up to 1 week.
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