Recipe For Delicious Homemade Labneh, A Yogurt Cheese

Is there anything called a healthy, light and tasty cream cheese? That’s it! There are many options, including labneh, a yogurt cheese. This delicious option is easy to make at home!

Continue reading this article to learn how to make it step by step. You get a perfectly spreadable healthy cheese that you can season to your liking to vary the taste.

Labneh / yogurt cheese: Mediterranean cream cheese

This creamy cheese is included in traditional dishes in some countries such as Syria, Turkey, Jordan, Lebanon and Greece. Although you can find it in specialty stores, many people decide to make it at home.

It is a simple recipe for several reasons. You only need two ingredients: yogurt and salt. You also only need a couple of kitchen utensils, and the recipe does not require heat or temperature. Some time and patience will give you amazing results!

Due to its consistency and neutral taste, labneh or yogurt cheese is very versatile. As a hummus, it is perfect for dipping bread, toast or vegetable strips in. You can also use it as a creamy topping for a sandwich or salad.

We are sure that you and the whole family will love it, as it is easy to make and versatile in use.

Recipe for labneh, a yogurt cheese

As with all recipes, the amounts can vary depending on how many people are going to eat and how much you need for the chosen dish.

The ingredients and tools you need

• 500 grams of yogurt natural
• 1/4 teaspoon salt
• To serve: extra virgin olive oil, spices or fresh herbs to taste.
• Cheese cloth made of wide and thick cotton, gauze or similar fabric (otherwise the yoghurt seeps through it).
• 1 large bowl
• 1 large strainer

How to prepare the recipe for labneh or yogurt cheese

• First, place the cheesecloth over the strainer. It is best if the latter also has a nice network. Place on top of the bowl so that there is enough space between them to strain the yogurt.
• Pour the yoghurt into a container, add the salt and mix with a whisk.
• Carefully pour over the cloth. Tighten well and make a knot that you close at the top with a string or a bag clamp. Store in the refrigerator.

• If you want to get a spreadable cream, 8 or 10 hours of screening will suit. Take the yoghurt out of the cheesecloth and season with olive oil and spices or fresh herbs to taste. If you are not going to eat it right away, store it in an airtight container.
• You can also make it harder by straining it longer, between 24 and 36 hours. After uncovering the mixture, make cheese balls using a spoon. Put in a glass jar with olive oil and other spices if you want more flavor.

Some people use whole milk for the recipe. If you like this option better, just boil the whole milk and then mix it with the yogurt. The result is just as delicious and creamy.

Ways to eat labneh or yogurt cheese

You can use this yogurt cheese for sweet or savory dishes. It is very common in mezze or classic appetizers from countries in the Mediterranean or the Middle East. In fact, it is an ingredient in a typical breakfast made from olives, tomatoes and cucumbers.

People often spread it on pita bread, toast or vegetable strips, just like hummus or baba ganoush.

You can also use it to make sauces and salad dressings. In either case, it is a good idea to season it with other ingredients, be it fresh herbs, spices or chopped nuts. Adding cumin or za’atar is the perfect way to add the original flavor of the popular cuisine of the countries it comes from.

Some people also use it to make cheesecake. If you love sweets or want a dessert, this ingredient is perfect for fruit, compote, nuts or a little honey.

Another option is spicy labneh balls, which you can cut up and add to salads, serve as sesame-covered appetizers, or add pasta dishes.

More things to keep in mind to make this recipe

For best results, be sure to choose a high quality yogurt. This is because the raw material is an important point for the success of the recipe. Be sure to choose a yogurt that contains whole milk and lactic acids without other added ingredients, such as Turkish or Greek yogurt.

This dish is made with yogurt from sheep’s milk or cow’s milk in countries where it is considered traditional. However, you can also use goat yogurt if you prefer. Cow’s milk gives it a smoother and more neutral taste. You must add fermented milk and protein yogurt with extra fat or 0% sugar if you make it from milk.

You can even choose both low-fat and whole yogurt. However, choosing low-fat yogurt will lead to a lighter, slightly tastier beer and not so creamy labneh. Greek yogurt (without added sugar) or homemade yogurt are other good options.

You must store the labneh in the refrigerator after you have made it. In its creamiest version, it can be stored for a maximum of three to four days when stored in an airtight container. Marinated in olive oil, it can last a little longer and be consumed up to a month later.

It is a good idea to take it out of the fridge for about 15 minutes before eating it to lower the temperature a bit so you can taste it better.