Labneh Recipe

When I cooked my famous hummus serving it alongside sourdough crackers, to the delight of my entire family (sourdough baked goods are hugely popular! ),

About four years ago, I did an utter infraction to this incredible simple pleasure ( I included a small, short labneh balls recipe on my pumpkin crackers with cranberries blog, which barely even touched the wonders of it). I thought it was time to make it right.

SO, WHAT IS LABNEH

Labneh is a delicious Middle Eastern traditional specialty that transforms yogurt that has been strained into delightful cheese. It is a creamy, thick texture and a mild taste. If you try this for the first time, you’ll get the familiar taste of yogurt’s sourness.

HOMEMADE LABNEH RECIPE

When I cooked the famous hummus that I served with crackers made of sourdough, my loved ones’ delight (sourdough baked goods are hugely popular! ),

For the past four years, I’ve done multiple infractions to this incredible simple pleasure ( I included a small, short labneh balls recipe on my pumpkin crackers with cranberries blog, which barely even touched the wonders of it). It was the right time to pay it back finally.

We are here with a home-cooked Labneh recipe.

SO, WHAT IS LABNEH

Labneh is a delicious Middle Eastern traditional specialty that transforms yogurt into delicious, fresh, and tasty cheese. It is a creamy, thick texture and a mild taste. When you taste it first, you’ll notice the familiar tang of yogurt’s sourness.

HOW TO MAKE LABNEH AT HOME

Labneh is extremely simple to make (and this is why it wonders why so few are aware of it)! There’s no exact guideline to prepare it; however, there are a few tricks that can assist in creating that creamy thick, dense consistency that comes with labneh.

Use a fine mesh strainer and place cheesecloth over it. Then, place the sieve over the top of a bowl, and put yogurt and salt over the colander. The entire mess is then placed in the refrigerator for a few days.

As time passes, all the Whey from the yogurt dries out and settles within the bowl beneath. Over time, you’ll notice the yogurt is firmer and almost cheese-like.

Labneh is another yogurt that’s been strained!

QUICK NOTES

Always use plain full-fat yogurt to make labneh, and you’ll be amazed by the results. I made homemade yogurt. However, you can make use of Greek yogurt as well. How thick your labneh will be depends on the length of time your drain it. Sometimes, I let it swell for more than a full day, and it is so thick that I can make balls of it like I did when making my pumpkin crackers with cranberries. Therefore, you can pick the one that suits your taste.

If you don’t own a cheesecloth or muslin, an ashtray can work, also. A kitchen napkin or large coffee filter make good alternatives.

There is no reason to flush the Whey ( the liquid stored within the bowl) into the waste basin. It’s a great source of protein which is excellent for your well-being. It is drinkable (quite beautiful), and you can bake bread using it or mix it into your parantha or roti dough!

Labneh lasts ten days if it is in a cool, dry place. If you’d like to keep it longer, you can roll it into balls, then place it in a container filled with olive oil.

HOW TO SERVE HOMEMADE LABNEH

Labneh is an excellent choice for pairing the two with almost any food. It can be served as a creamy spread over crackers, pitas, or even the more Indian option of paranthas.

It’s a fantastic shortcut to complete dinner, especially in the summer when you’re not sweating your pants on the stove. Just arrange some paneer or chicken you’ve cooked with other ingredients and flatbreads to make your rolls!

HOMEMADE LABNEH RECIPE

The day I prepared the hummus recipe that I have made for years that I served with crackers made of sourdough, the delight of my entire family (sourdough baked goods are an enormous hit! ), > I realized that nearly everyone is familiar with hummus, but very few know of labneh. Try it!

About four years ago, I did an utter wrong to this fantastic simple pleasure ( I included a shorter, less-than-short labneh ball recipe on my pumpkin crackers with cranberries blog, which barely touched its excellent qualities). I thought it was time to make it right.

We are here making a delicious homemade Labneh recipe.

SO, WHAT IS LABNEH

Labneh is a delicious Middle Eastern traditional specialty that transforms yogurt that has been strained into delightful cheese. It has a rich, creamy texture with a mild taste. If you try it for the first time, you’ll get the familiar taste of yogurt’s sourness.

HOW TO MAKE LABNEH AT HOME

Labneh is incredibly simple to make (and that’s why it is boggled that only a few are aware of it)! There’s no exact guideline for making it. However, a few tricks can make it easier to achieve that smooth, thick, dense consistency that comes with labneh.

Equipment

Sieve, Bowl, Kitchen napkin

Ingredients

2 cups yogurt, total fat

1/2 tsp Salt

Toppings

Olive oil Sumac and Mint. Arils of Pomegranate, Olives

Instructions

Ensure you have a sieve lined with kitchen towels or muslin cloth in the cupboard. Put it over the bowl to collect the liquid.

Mix the salt and yogurt.

Pour the mixture into the sieve. Cover with a napkin. Put in the refrigerator for up to 24 hours.

The yogurt should be strained out. It should be extremely dense.

A little whisking and spread it out on a dish or shallow bowl. Serve with olives, sumac, mint arils, pomegranate, and pomegranate, and drizzle with olive oil.

Serve with bread, pita crackers, veggie sticks, crackers, etc. Enjoy!