If you’ve ever bought and eaten Labneh (Middle Eastern yogurt cream cheese) and like me, thought it was not only incredibly delicious but also incredibly expensive, then you might want to do what I’ve been doing recently and make your own.
Its unbelievably simple and cheap to make ...
Firstly though, what is Labneh?
In a nutshell, Labneh is a soft, cream cheese made from strained yogurt. Its easy to make and low in calories.
Labneh is healthy, light and delicious and an important source of protein. It is also considered to be a probiotic food, meaning that it is high in a range of healthy bacteria that help to boost your immune system.
Recipe and Instructions - Depending on how much you want to make -
1 kilo tub or 500gm of greek yogurt
Good quality Extra-Virgin Olive Oil
2-4 tbs finely chopped fresh herbs and/or spices such as tarragon, parsley, chives, garlic, chili, ginger or dill
1/2 - 1 teaspoon finely grated lemon zest or a few thin slices
Sea Salt and freshly ground black pepper
Large Bowl
Large strainer
Muslin, cheese cloth or milk bag
Clean jar
Line a large sieve with muslin and place over a medium deep bowl. Pour yogurt in sieve and gather edges of muslin to cover yogurt. Place in refrigerator and let drain for 2-3 days.
Gently squeeze out any excess liquid; discard liquid in bowl (my chickens and ducks love whey). The yogurt will be thick and resemble soft goat cheese. Roll yogurt into 3/4 inches balls or 1 large one and place into a jar.
Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Top up with olive oil if needed and seal jar with lid. Place in fridge and allow to marinate for at least 8 hours and up to 2 weeks before eating.
My favourite way to eat Labneh