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