Labneh is yet another Mediterranean food inspiration that we found in Mexico (incidentally enough!). We ordered it with a trio of dips including hummus and baba ganoush. It seemed that the creamy, slightly sour cheese must be some sort of fancy middle eastern concoction. Upon further research, however, we learned that labneh was no more than strained yogurt. The first recipe I found made it look so easy that I insisted on checking it three or four more places just to make sure.
This extra thick yogurt cheese is a suitable dip for pita or veggies. The consistency and taste is somewhere between sour cream, yogurt, and cream cheese. It’s generally served with olive oil and some spices or herbs (paprika, garlic, thyme, etc). We found that it was also pretty tasty as a sandwich spread, or for anything else that needs a bit of zest!
- 32 ounces plain whole milk yogurt
- 1 teaspoon kosher salt
- Cheesecloth or handkerchief
- In a bowl, mix the plain whole milk yogurt and 1 teaspoon kosher salt.
- Pour the yogurt into a cheesecloth or handkerchief and tie it over a wooden spoon. Hang the cheese cloth over a pitcher and allow to strain in a refrigerator for 24 hours.
- After 24 hours, several cups of whey should strain from the yogurt. That’s it! Transfer the labneh to a container or use immediately. Keeps in the refrigerator for up to 2 weeks.