labneh cheese

Labneh is a soft Middle Eastern cheese made from strained yogurt. It&#x27;s surprisingly easy to make, and it&#x27;s really versatile. Serve it as a dip with good-quality olive oil and za&#x27;atar, or add it to salads, pizzas, sandwiches, and more!

Labneh

whole milk Greek yogurt

sea salt

Extra-virgin olive oil (for drizzling)

Za'atar, crushed pistachios, lemon zest, and/or red pepper flakes

mint leaves

Crisp veggies, pita, or crackers

In a small bowl, mix together the yogurt and salt.

Scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt). Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labneh hangs in the center but does not touch the bottom of the bowl. Chill overnight.

Remove the labneh from the cheese cloth. Transfer to bowl and serve as a spread with desired toppings and veggies, pita, or crackers for dipping. It can also be dolloped, like soft goat cheese, onto salads, pizza, or flatbread.

This homemade labneh is the perfect addition to a mezze board. It&#039;s a tangy Mediterranean yogurt cheese made with only two simple ingredients!

Homemade Labneh

whole milk yogurt

salt

za’atar (for serving)

extra virgin olive oil (for serving)

Line a fine strainer with a thick cheesecloth and set over a bowl.

Place the yogurt into the cheesecloth carefully and sprinkle with salt. Stir to incorporate. Tie the cheesecloth on the top to prevent any air from entering into the yogurt.

Set aside the yogurt in the cheesecloth-lined strainer on the counter or in the refrigerator for 24-72 hours, depending on your desired thickness.

Remove the strained labneh from cheesecloth, and transfer it to a serving dish or bowl. Use the back of a spoon to make a swirly pattern in the top of the labneh.  Serve cold or at room temperature with olive oil, zaa&#x27;tar, vegetables and pita, if desired.

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

oz whole milk yogurt

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.

Tomatoes and labneh, or white cheese, are staples on breakfast and supper tables. The cheese is usually eaten with bread, sometimes with za’atar, and the tomatoes are enjoyed plainly on the side. This salad takes those ingredients and makes it into a pretty dish with bread.

Tomato Salad with Labneh

(3 oz) labneh*

10 ounces heirloom or good-quality slicing tomatoes or cherry tomatoes

olive oil

garlic (very finely chopped)

lemon juice

sumac

Flaky sea salt

oregano

Bread (for serving)

Drain

Line a sieve with paper towels and set over a bowl. Spoon the labneh into the sieve and allow to sit for about 1 hour at room temperature, until some of the liquid has drained and it is drier and easier to roll.

Combine

Transfer to a bowl, add the za’atar blend, if using, and mix to combine.

Roll

Line a plate with parchment paper. With lightly oiled hands, roll the labneh into balls the size of marbles and set on the plate. Cover with plastic wrap and refrigerate until ready to use.☞TESTER TIP: Wash and re-oil your hands after every 5 labneh balls so that the labneh doesn’t lose its shape.

Slice

Slice the tomatoes into rounds 1/3 inch (1 cm) thick and arrange on a serving platter.

Whisk

In a small bowl, whisk together the olive oil, garlic, and lemon juice.  Spoon the mixture over the sliced tomatoes. Sprinkle with the sumac and salt flakes.

Serve

Top with the labneh balls and scatter with the fresh za’atar leaves. Serve with bread.

With just 2 ingredients, there are so many ways to enjoy this simple labneh recipe from savory spreads and dips to sweet with fruit and granola.

Homemade Labneh with Greek Yogurt

Olive oil

Spices: everything bagel seasoning (sumac, za'atar)

Fresh herbs: parsley (cilantro, chives)

Raw vegetables: radishes (cucumbers, tomatoes, carrots)

Other: olives (roasted tomatoes, artichokes)

cinnamon (cardamom, nutmeg)

Fruit: berries (stone fruit, apples, oranges)

Nuts: pistachios (almonds, walnuts)

In a medium bowl, stir together the yogurt and salt.

Place a fine mesh strainer in a large bowl and line it with 2 layers of cheesecloth. Then spoon in the yogurt.

Knot the top of the cheesecloth to make a tight pouch.

To help push the liquid out, you can put 2 15-ounce cans or 1 28-ounce can on top of the labneh.

Let the yogurt sit in the refrigerator and drain for 24 hours to give it time to thicken. As necessary, adjust the cans to distribute the weight evenly.

Serve the labneh with your desired spices, toppings and accompaniments.

This recipe was perfect!  I had it made in balls covered with olive oil and it lasts a long time in the refrigerator.  Would it last longer if you covered the top with olive oil?

This recipe is so delicious and easy. I love Greek yogurt!

"My children have always been on to me about 'hiding' ingredients in a frittata. It was more about getting them to eat certain nutritious foods, but they'd say 'I see what you did there...'"&ndash; Lisa Margan

Spiced eggplant with labneh and mint frittata recipe

eggplant (about 200 grams), cut into wedges

harissa

tsp smoked paprika

tsp cumin

tbs extra virgin olive oil

cherry tomatoes, halved

red onion,

eggs

(125 milliliters) pure (thin) cream

crumbled feta

Labneh or feta, chilli flakes & mint leaves, to serve

Herald Sun

Step 1

Preheat oven to 200°C. Line a baking tray with baking paper.

Step 2

Arrange eggplant in a single layer on prepared tray. Combine harissa or chilli, paprika, cumin and oil in a bowl. Drizzle over eggplant. Bake for 20-25 minutes until lightly caramelised and tender. Place cherry tomatoes, cut-side up, on a separate tray and add in the last 10 minutes of eggplant cooking time. Remove eggplant and tomato from oven, cool slightly, then transfer eggplant wedges to an ovenproof frypan with tomato and onion.

Step 3

Whisk eggs, cream and feta in a bowl, season. Pour over vegetables and bake for 20-25 minutes until edges are golden and puffy and centre is set. Serve with labneh or feta, chilli flakes and mint leaves.

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Top 6 labneh cheese recipes from across the web

The most viewed labneh cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Labneh

Homemade Labneh

Easy Homemade Labneh Recipe

Tomato Salad with Labneh

Homemade Labneh with Greek Yogurt

Spiced eggplant with labneh and min...

The most viewed labneh cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine