Recipe Of Labneh, Delicious Yogurt-based Cheese
Is it possible to taste a creamy, healthy, light and tasty cheese? Yes. We offer you the recipe for labneh, a yoghurt-based cheese that is very simple to prepare at home and which is a sure success at the table.
In the following lines we explain how to prepare it step by step. The result will be a healthy and perfect spreadable cheese, which you can season to your liking in order to vary its flavor.
Labneh recipe: the Mediterranean cheese to spread
This cream cheese is part of the traditional dishes of some countries such as Syria, Turkey, Jordan, Lebanon or Greece. Although you can buy it ready-made in some stores, it is usually made at home.
The recipe is very simple. Only two ingredients are needed: yogurt and salt. Furthermore, the use of a couple of kitchen utensils is sufficient and no stove or high temperatures are needed: just a little time and patience, which will allow you to obtain a fantastic result.
Thanks to its texture and neutral flavor, this yogurt cheese is very versatile in the kitchen. Like hummus, it is perfect to spread on bread, toast or with raw vegetables, such as celery and carrots. Plus, it’s a great creamy dressing for a sandwich or salad.
We are sure that thanks to its easy preparation and its versatility in the kitchen, it will soon become a regular presence in your family cookbook.
Yogurt labneh or cottage cheese recipe
The quantities may vary depending on the number of people or the quantity required for the chosen presentation.
Ingredients and materials needed
- 500 grams of natural yogurt
- 1/4 tablespoon of salt
- To serve: extra virgin olive oil, spices or fresh herbs to taste
- Large, tightly woven cotton, gauze or similar fabric (otherwise the yogurt would pass through it).
- 1 large bowl
- 1 large colander
Preparation of the labneh recipe
- Spread the cotton cloth on the colander. It is preferable that the latter is also fine-knit. It must be placed above the bowl, so that there is enough space between the two elements to drain the yogurt.
- Pour the yogurt into a bowl, add the salt and mix with the help of some chopsticks.
- Carefully pour over the gauze. Tighten well and tie with a string or kitchen tongs. Put everything in the refrigerator.
- If you want to get a spread, about 8 to 10 hours of drainage is enough . Remove the cheese from the cheesecloth and season with olive oil and spices or with fresh herbs, to taste. If it is not consumed at the moment, it must be kept in an airtight container.
- It is also possible to obtain a denser consistency : in this case the drainage must last between 24 and 36 hours. When we remove the lid, with the help of spoons, we can prepare cheese balls. Finally, place it in a glass jar with mild olive oil and other seasonings if you want to flavor it a little more.
Some versions of this recipe use a portion of whole milk. The latter is first boiled and then mixed with another part of yogurt. Even if it’s a bit more challenging preparation, the result is just as delicious and creamy.
How can you eat labneh?
You can taste this yogurt cheese in many ways, adding it to sweet and savory recipes. It is a usual food in the classic aperitifs of the Mediterranean countries of the Middle East. Furthermore, it is part of a typical breakfast based on olives, tomatoes and cucumbers.
The most common way it is used is to use it as a spread, such as hummus or baba ganush , on pita bread, toast or some raw vegetables cut into strips.
It is also suitable for making sauces and salad dressings. Either way, it’s a good idea to season it with other ingredients, whether it’s fresh herbs, spices, or chopped nuts. By combining it with cumin or za’atar it is possible to obtain the original flavor of the popular cuisine of the countries of origin of these dishes.
Also, there are people who use it to make cheese pies and pies. For desserts or a sweet snack, it goes very well with fruit, compotes, dried fruits or a little honey.
Flavored labneh balls, on the other hand, can be cut and added to salads, served as an aperitif breaded in a little sesame or added to pasta dishes.
Other aspects to take into account to successfully prepare the labneh recipe
To obtain an excellent result, it is essential to have a quality yogurt available. The raw material, in fact, is a fundamental factor for the success of the recipe. In this case, it is a product that contains whole milk and lactic ferments without any other added ingredients.
In countries where labneh is a traditional dish, its preparation is obtained from goat or cow yogurt ; however, if you prefer to opt for goat, it is still an excellent choice.
Cow’s milk gives it a more neutral and delicate flavor. It is necessary to avoid fermented milk and protein yogurts with extra fat or 0% sugar.
On the other hand, it is possible to choose either skimmed or whole milk. In the first case the result is lighter, less creamy and perhaps a little bland. Equally good is Greek yogurt (with no added sugar) or homemade yogurt.
Labneh can be kept in the refrigerator. Its creamier version can last no more than 3 or 4 days, inside an airtight container. If macerated in olive oil, it can last a little longer and can be consumed even after a month.
When you taste it, we advise you to take it out of the refrigerator about 15 minutes before, so that its temperature drops a little and its flavor is further enhanced.
