Description
Labneh (also spelled labnah, labne, or lebne) is a creamy and tangy homemade “yogurt cheese” and a staple in Middle Eastern cooking. I use Fage brand 5% Greek yogurt and it tastes just like American cream cheese.
Ingredients
Units
- 2 cups (16 ounces) whole milk yogurt (I use Fage 5%)
- 1/2 teaspoon kosher salt or fine sea salt
Instructions
- Season the yogurt: In a large bowl, stir together the yogurt and salt until evenly combined.
- Strain the yogurt: Set a fine-mesh sieve over another large bowl and line it with a nut-milk bag (or a few layers of cheesecloth or a muslin towel). Pour the yogurt mixture into the towel. Pick up the bag edges and tie or fold them together at the top. Place something heavy on top (lined with plastic to protect it) to encourage it to strain. Set in the fridge to strain for 48 hours (start checking at 24 hours if you’d like it softer).
- Serve: Use anywhere you’d use cream cheese, or serve in a bowl and top with extra virgin olive oil and/or za’atar spice.
Notes
You must use full-fat (aka whole milk) yogurt, often called Greek yogurt in America. Reduced-fat yogurt won’t turn out as rich or creamy.