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.
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.
%20is%20a%20trendy%20food%20that%E2%80%99s%20nothing%20more%20than%20strained%20yogurt%20with%20a%20rich%2C%20creamy%20texture%20similar%20to%20whipped%20cream%20cheese.%20The%20fashionable%20Lebanese%20ingredient%20is%20expensive%20to%20purchase%2C%20but%20it%E2%80%99s%20thankfully%20ridiculously%20easy%20to%20make.%20Be%20sure%20to%20start%20with%20regular%20whole-milk%20yogurt%2C%20not%20Greek%20yogurt.%20Use%20your%20homemade%20labneh%20as%20a%20bagel%20or%20toast%20spread%2C%20smear%20it%20on%20a%20plate%20and%20top%20with%20any%20salad%2C%20or%20drizzle%20with%20olive%20oil%20and%20Aleppo%20pepper%20and%20serve%20as%20a%20dip.){kind=link}