Labneh
Labneh is essentially a cheese made from straining yoghurt, resulting in a deliciously thick, creamy and tangy soft cheese. You can use it as you would any cream cheese, as the basis for tzatziki or spread it inside a pita or wrap.
The straining process is very easy and takes 12 – 48 hours. The longer you strain it, the thicker the cheese will become. Should you want a firm cheese to roll into balls you can strain it for the full 48 hours but I prefer to strain it for 24 hours. I also use a double cream full fat yoghurt. I am not too sure if a lower fat yoghurt will give you the same consistency in the same time.
Labneh
Labneh
It also makes the perfect addition to a meze platter as a dip for bread, pita or some sturdy crisps and I have added a few suggestions of how to turn the cheese into some very tasty dips or spreads.
Labneh
In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.
I hope you enjoy this recipe for Labneh. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.
Ingredients
- 1kg double cream full fat plain yoghurt
- a big pinch of salt
Instructions
- Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl. Add the salt to the yoghurt, mix and place into the lined strainer, cover and leave in the fridge for 24 hours to drain. It is then ready to use.
Dip Suggestions:
1. Roughly chop a mix of fresh herbs like parsley, thyme and oregano. Sprinkle the herbs on top of the cheese and give it a gentle mix. Drizzle with some olive oil and a squeeze of lemon juice.
2. Sprinkle the labneh with a generous helping of Pistachio Dukkah. Give it a gentle stir (don’t mix the dukkah into the cheese too much) and drizzle with some olive oil.
3. Make the tomato & chipotle relish from my Chicken Wraps and spoon over the labneh.
4. Slow cook some sliced onion with a clove or two of garlic. Once a dark golden brown and caramelised, let it cool down to room temperature and spoon on top of the labneh.
5. Drizzle some honey over the cheese and sprinkle with fresh pomegranate seeds. (Serve with shortbread for a fantastic dessert.)
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Sam
Apr 7, 2014
Very nice. May need to steal this idea ;-), I’ve fallen head over heals in love with Labneh,
hein
Apr 8, 2014
Thanks Sam. Isn’t it the best!
Conrad Louw
Apr 10, 2014
I wonder if this would work as a breakfast treat with honey and chopped almonds. I will find out this weekend!
Colleen
Apr 29, 2014
I am totally in love with labneh. Also make my own the past little while….
hein
Apr 30, 2014
Love it too – and it seems to work with some many things. I want to drain it for about 48 hours next time and see what the texture it like.
Leah
Jan 1, 2016
Hi there Hein, I just love your blog
Please may I ask if i could forward your “heinstirred.com” blog to my son in Canada.He has a blog “Salt and Pepper” and I found the Caramel popcorn with coffe salt interesting
heinstirred
Jan 1, 2016
Dear Leah. Thank you for your kind words and you may with pleasure. I hope he likes the recipe. Happy new year to you both!
Zuzu
Dec 30, 2017
The images are gorgeous. I used to know a woman who made labneh in the balls, kept in oil. She made the best sandwiches with them. Thank you for the ideas. I’ve never thought to put fruit on it. The pomegranate looks wonderful.
heinstirred
Dec 30, 2017
Thank you Zuzu and you are welcome. It is such a versatile and tasty cheese to make at home. Enjoy