How to make Labneh?

Hello HTS Community

I am obsessed with labneh, be it on a toast, a dollop on pizza, or served with warm pita, I just can’t get over it. I am sure, once you have this homemade version, you would always want a batch in your refrigerator.

Labneh is a soft and creamy cheese, made by straining the liquid off yogurt/curd. It has the consistency of goat cheese or cream cheese, with more flavor and tang. And of the best part? It has all the healthy probiotics of cultured yogurt. It’s a creamy goodness. Throughout the Middle East, labneh a common addition to mezze, where it’s served as a dip with olive oil and zaatar, along with hummus, tabbouleh, manakish zaatar and vegetables.

You need just 3 ingredients to make labneh and a whole lot of patience. Everything else is easy, just mix yogurt, salt and little bit of lemon zest and let the whey strain for 24 hours. But believe me, once you open that curd after a day and taste it, you will realize that the wait was worth it. One important thing to keep in mind is to always use full fat yogurt while making labneh, else you will not get the desired creaminess from the cheese.

Ingredients you will need:

• Full fat yogurt or curd – 2 cups
• Salt – a pinch
• Lemon zest – 1/2 teaspoon
• Minced garlic, crushed pepper – optional

Steps to make labneh:

• Place a cheese cloth on a strainer over a bowl, and pour 2 cups of yogurt (plain and full fat). Season with salt and lemon zest.
• Stick it in the refrigerator and let the whey strain for 24 hours.
• After 24 hours, remove the whey and spread the labneh in a bowl or plate. Season with extra virgin olive oil and zaatar. Serve as a dip with warm pita, manakish zaatar, sliced vegetables, tabbouleh or hummus.
• You can refrigerate labneh for up to 2 weeks in airtight container.