Labneh Recipe

Labneh, also known as perfectly creamy cheese, is used in many recipes, but my favorite is enjoying it alone. It’s creamy and delicate, and anyone at home should make it!

You absolutely have to try it. It’s easy and a great alternative to cream cheese.

How to choose the best ingredients for Labneh

Yogurt: Always choose the best yogurt you can. It doesn’t have to be Greek yogurt, but it must only have milk proteins and live bacteria cultures. This guarantees quality and should reassure you about your cooking decisions.

Salt: When it comes to salt, I opt for pink Himalayan salt or kosher salt. These unrefined options are free from anti-caking agents and offer health benefits that refined salts lack.

Tips and tricks

You don’t need a special cheesecloth or a cotton napkin because a regular linen or cotton kitchen cloth will do the job perfectly. Remember to rinse it well and do not use a washing liquid to prevent the Labneh from smelling like a cloth.

The length of time for draining the Labneh will depend on its consistency:

• 12-24h is the classic version of labnech used as a dip or spreadable cheese.
• In 2 days, you can prepare a fluffy cheesecake like a Basque cheesecake or use it for a cheese tart with toppings.
• 3 days, you should press the cheese a little to drain the liquid even more. This version will be perfect for making herbal cheese balls to marinate in olive oil with added balsamic vinegar later. You can also make cottage cheese balls in chocolate, but it is best to use the idea with sugar and vanilla.

My inspirations are very different from the classic version of Labneh. Still, it is such an excellent idea for a healthy homemade cheese that it would be a shame not to use it, especially when it can also be served on the menu for children.

How to Make Labneh Recipe

You will need a bowl, strainer, kitchen cloth, and spoon.

For this recipe, you’ll need 1 large package of full-fat Greek yogurt. If you have 4 smaller packages or 2 small yogurts, combine them in a bowl and mix with salt.

Step 1 Add salt to yogurt and mix well.

Step 2 Place a strainer in a bowl, ensuring it fits snugly to prevent liquid leaking. This is crucial to keep your fridge or table clean.

Step 3 Line the strainer with a cloth to drain excess liquid from the yogurt. The fabric is essential because the strainer will also betray the yogurt.

Step 4 Put the yogurt in this cloth.

Step 5: Cover the yogurt with the corners of the cloth. You can press down lightly. Put the prepared yogurt in the fridge for 12-24 hours. I usually leave the first version of the dip for 24 hours.

Step 6 After 24 hours, remove the cheese from the cloth and place it onto a board.

Step 7 Carefully remove the labneh from the towel onto a board or bowl. It should have a creamy consistency so that you can cut it gently.

Step 8 Put some of the labneh in a bowl and pour a generous amount of olive oil. Add zaatar and sprinkle with chili flakes to add a little spice.

Sides To Serve with the Labneh Recipe

Labneh is a versatile cheese that can be used in various dishes, whether you prefer it sweet or salty.

The most prevalent version uses a lot of olive oil, zaatar, sumac, and a pinch of chili flakes. Labneh can be infused with a variety of flavors. For an Italian twist, add dried tomatoes and oregano during production. For a Mediterranean flavor, mix in chopped olives and lemon peel with a hint of coriander.

At the end of production, you can add horseradish sauce, which makes labneh go perfectly with meat and smoked fish. I especially love sandwiches with labneh with horseradish flavor, smoked salmon, and cucumber with added pepper.

Depending on how long you strain the yogurt, you will get a different consistency for the cheese. If the cheese is thicker, you can also make cheesecake or cheese balls from it, which you can later marinate in olive oil.

If you decide to use the version without additives, you can use it as a cheese for funnel cake or a filling for crepes, enriching it with fresh fruit or jam.

You can also add sugar and vanilla to enjoy vanilla cheese as a dessert for children.

If you try to strain the yogurt for longer than 24 hours, you can bake a cheesecake that will be creamy so that it will melt in your mouth. This version of Basque cheesecake is only less salty (I was not impressed with this version of salty cheesecake). My family and I were probably the least disappointed with the taste.

Substitute Labneh

Labneh is similar to Philadelphia cream cheese and can taste identical to mascarpone, although mascarpone has a more milky taste. It can also replace creme fraiche in tarts or dessert recipes.