homemade labneh

Easy Homemade Labneh Recipe. Labneh is Middle Eastern yogurt cheese. A little tangy and super creamy. Takes only a couple steps to make with this easy recipe.

Homemade Labneh Recipe (How to Make Labneh)

oz whole milk yogurt

salt

Early Harvest Extra Virgin Olive Oil

Za'atar spice herbs

pita bread

Pour the yogurt into a large bowl. Stir in salt.

Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)

To serve, spread labneh in a bowl and top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!

I  wonder is Labneh the same thing as kefir? I have the kefir grains at home and drink the kefir milk and cook with the kefir milk as well.  I would love to make my own kefir cheese. I buy it at the store but prefer making at home. Can you send me a recipe if possible.Thanks for your reply.

I have my labneh rolled into balls and in the refrigerator, waiting to be added to some olive oil. I want to flavor them, and have seen some recipes where they are flavored before being put in the oil and some after. I would like to try before, but does the extra ingredients cause them to go bad more quickly? Also, if flavored before could I do a few different flavors, such as some rolled in za’atar and some in a different seasoning, and put them in the same jar of oil, or would that just muddle the flavors together? Thank you for your help!

Delicious alternative to cream cheese!!!
Simple and basic

Suzy, the labneh is the most amazing spread and yet so easy to make. I did find  goats milk yogurt at the health food store . And I now start my day with pita bread with labneh with Za’atar and strong cup of black coffee.

Reynoldo

https://content.jwplatform.com/videos/7UmfoTx6.mp4

How to Make Labneh Middle Eastern Yogurt Cheese. Homemade Labneh Recipe.

How to Make Labneh 

Labneh is a rich and creamy yogurt cheese from the Middle East. This easy recipe results in a tangy spread that you can top with extra virgin olive oil and serve with warm pita. 

Easy Homemade Labneh Recipe

Pita bread

Olive oil (extra virgin)

zaatar

In a large bowl, mix the yogurt with salt.

Line a strainer with 3 layers of cheesecloth and place it on top of a large bowl.

Transfer the yogurt into the cheesecloth and bring the edges together to cover the yogurt. Gently press down a little.

Put this in the fridge for 24 to 48 hours.

After 24 hours, the whey has strained from the yogurt into the bowl and you will have thick labneh in the strainer. Discard the whey (or save to use later).

Spread this thick labneh in a shallow bowl. Drizzle with olive oil and sprinkle with zaatar. Serve with warm pita bread.

https://embed.mediavine.com/videos/recvwhwhjetyehgaib7u

Labneh is a rich and creamy yogurt cheese from the Middle East. This easy recipe makes a tangy and spreadable cheese that’s perfect as a dip with some extra virgin olive oil and warm pita.

Loaded with spices and topped with a homemade labneh icing, this carrot cake is anything but ordinary.

Spiced carrot cake with labneh icing

thick Greek-style yoghurt

(60 grams) pure icing sugar, sifted

tsp vanilla extract

(300 grams) plain flour

tsp bicarbonate of soda

tsp baking powder

cinnamon

tsp mixed spice

tsp ground ginger

can crushed pineapple, drained

eggs

carrots, peeled, finely grated

(330 grams) caster sugar

(375 milliliters) sunflower oil

grams)

(110 grams) sultanas

rose petals (from gourmet food shops), to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456928001&=domain=del

5348771529001-5977456928001

This homemade labneh recipe is the traditional way to make labneh from scratch using milk yogurt. 

Homemade Labneh Dip From Milk

½ gallon whole milk

full-fat yogurt

Put the milk in a large pot. Set the heat to high until the milk just starts to boil. Immediately remove the milk from the heat. This is important! You have to watch the milk, otherwise, you will run the risk of the milk boiling over and making a mess. The reason why we boil the milk is to kill competing bacteria so that the yogurt cultures can grow.

Let the milk cool down to a temperature that you can stick your finger in for 10 seconds. If the milk is too hot, then come back until you can keep your finger in the milk for 10 full seconds.

Mix the starter yogurt with 2 cups of warm milk (from the pot) in a separate bowl. Mix until smooth. Add the milk and starter yogurt back to the pot full of milk.

Cover the pot and wrap it with a towel. Let the yogurt sit at room temperature for a full 24 hours. For more sour yogurt, let the yogurt sit at room temperature for 48 hours. Don't exceed 48 hours.

Make Homemade Yogurt

Place a thick paper towel (add 2 layers of the paper towel) in a strainer. Place the strainer on top of a large bowl. Add the yogurt on top of the paper towel or cotton cloth fabric. The bowl will capture the whey as it drains from the yogurt. The whey is a yellowish color which is perfectly normal.

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The most viewed homemade labneh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine