Labneh / Lebanese Cream Cheese

 

Labneh / Lebanese Cream Cheese

I grew up eating labneh - a staple breakfast in every Lebanese home and one of my favorite foods ever! The process of making labneh is easier than you might imagine. Season plain yogurt with some salt and strain for 12 hours, or if you want your labneh thick, strain for 24 hours. A versatile dip that can served as a sandwich spread or a dip, served with Arabic bread or even with crackers! The most common way to eat it in the Middle East is scooped up with  a piece of Arabic bread or even as a wrap (slather a few tablespoons on Arabic bread or pita bread, add tomato wedges, olives, mint leaves and drizzle some olive oil, wrap it up and serve immediately). If you have never made your own batch, look how easy to make it at home! There are innumerable ways to serve labneh. Just use your imagination and you will find lots of ways to enjoy this delicately tangy dip! Enjoy!

If you are following a low carb diet, enjoy the labneh with cucumber sticks

 

 

Use a high quality olive oil

 

Scoop up with a piece of Arabic or pita bread

 

 

 

 

 

Or slather a few tablespoons of labneh on Arabic or pita bread; add tomato wedges, olives, mint leaves and drizzle some olive oil

 

 

 

 

 

 

Wrap them up and serve with a cup of tea. Heavenly delicious

 

 

 

 

Or serve with ZalabiaA match made in heaven!

 

 

 

 

Or serve them with pita croutons for a light breakfast or even a party appetizer. Add some dried mint for a more refreshing taste!

 

 

 

 

Or part of a mezze

 

 

 

 

 

 

Or serve them as miniature canapés to be part of a buffet entartaining

 

 

Ingredients:

  • 3 cups whole yogurt
  • 1 teaspoon salt

 

Directions:

  1. Mix the yogurt with the salt.
  2. Place a large strainer over a deep bowl, cover the strainer with a cheesecloth or muslin or even with a clean kitchen towel
  3. Pour the mixed yogurt into the cheesecloth.
  4. Bring up the sides completely overlapping and covering the yogurt; the excess liquid will start dripping into the bowl placed beneath the strainer.  Refrigerate.
  5. Allow to drip for 15- 24 hours.
  6. Get the cheese out (at this stage it should be thick) pour into a container and store in the refrigerator.
  7. Pour onto a serving plate, add olive oil.  Serve with pita bread or as served in the pictures above. Happy eating!

 

 

You might also like our YOGURT BALLS (LABNE BALLS) or our LABNEH, TOMATO AND POMEGRANATE SALAD

 

Check too our Black Olive and Labneh Cake

 

 

 

 

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .