Delicious recipe for labneh or homemade yogurt cheese

Is it possible to enjoy a healthy, light and flavorful cream cheese? There are some possibilities, including the recipe for labneh, a cheese made from yogurt that is very easy to make at home and is a sure hit at the table.

If you want to learn how to make it step by step, keep reading. You will obtain a perfect cheese to spread, healthy and that you can season to your liking to vary its flavor.

Labneh recipe: the Mediterranean cheese spread

This creamy cheese is part of the traditional dishes from some countries such as Syria, Turkey, Jordan, Lebanon or Greece. And although it can be bought prepared in some markets, it is very common to make it at home.

It is a simple recipe for several reasons. Just 2 ingredients are needed: yogurt and salt. In addition, a couple of kitchen utensils is enough and does not require heat or temperature, just a little time and patience to obtain a fantastic result.

Due to its consistency and neutral flavor, yogurt cheese is very versatile when serving. Like hummus, it is perfect for dipping with bread, toast or vegetable strips. It is also a creamy topping for a sandwich or salad.

On the other hand, due to the great ease of its preparation and its versatility in the kitchen, it is sure to become a regular in the family cookbook.

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Labneh or yogurt curd recipe

As with all recipes, amounts can vary depending on who will be eating and how much is needed for the chosen presentation.

Ingredients and materials needed

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

How the recipe is made labneh home

• The first step is to spread the cotton cloth on top of the strainer. It is preferable that the latter is also fine mesh. Place on top of the bowl so that there is enough space between them to drain the yogurt.
• Pour the yogurt into a container, add the salt and mix with the help of some rods.
• Incorporate carefully on the cheesecloth. Tighten well and tie with a little twine or a kitchen clamp. Put everything in the fridge.
• If you want to obtain a spreadable cream, a few 8-10 hours of drainage. Remove from the inside of the cheesecloth and season with the olive oil and spices or fresh herbs to taste. If it is not consumed at the moment, it is placed in an airtight container.
• As well it is possible to obtain a denser texture, in which case it is necessary to drain between 24 and 36 hours. When uncovering and with the help of a few spoons, prepare cheese balls. Place in a glass jar with mild olive oil and other seasonings if you want more flavor.

Some versions of the recipe use a part of whole milk. This is boiled and then mixed with another yogurt. Although it is a slightly more entertaining way to prepare it, the result is just as delicious and creamy.

How can you eat labneh?

There are many ways to taste this yogurt cheese either in sweet or savory dishes.. It is very common in mezze or classic snacks from the Mediterranean countries of the Middle East. It is even part of a typical breakfast based on olives, tomatoes and cucumbers.

The most common way is to use it as a spread cream just like hummus or babaganoush in pita bread, toast or some vegetables cut into strips.

It is also suitable for preparing sauces and salad dressings. In both cases, it is a good idea to season it with other ingredients, be it fresh herbs, spices or crushed nuts. With cumin or za’atar the original flavor of the popular cuisine of their countries of origin is achieved.

What's more, some people use it to make cakes and cheesecakes. For desserts or a sweet snack it goes well with fruits, compotes, nuts or a little honey.

Instead, the balls of labneh Dressed, they can be cut up and added to salads, served as an appetizer battered in a little sesame or added to pasta dishes.

More things to keep in mind to successfully prepare the labneh recipe

To obtain an optimal result, it is essential to start with a quality yogurt. This is so because the raw material is a key point of the success of a dish. In this case, a product that contains whole milk and lactic ferments without any other added ingredients.

In countries where it is traditional, it is prepared with sheep or cow yogurtunque if you prefer a goat is also a good option. Cow's milk gives it a smoother and more neutral flavor. It is necessary to avoid fermented milk and protein yogurts with extra fat or 0% sugars.

Read more about How to choose a healthy yogurt?

However, you can choose both skimmed and whole. This yes, in the first case the result is lighter, not so creamy and perhaps a bit bland. Greek yogurt (without added sugar) or homemade yogurt is also valid.

The labneh it is kept in the fridge. In its creamiest version, it can last a maximum of 3 or 4 days when closed in an airtight container. When marinated in olive oil, it lasts a little longer and can be consumed up to a month later.

When tasting it, it is advisable to remove it from the refrigerator about 15 minutes before to lower the temperature a bit and notice the flavor better.