Labneh
Labneh is a Middle Eastern strained yogurt that has a thick and creamy texture and a tangy, slightly sour flavor. It's a versatile ingredient that can be used in both savory and sweet recipes and is a popular dip or spread. Making labneh at home is a simple and satisfying process that requires only a few ingredients - yogurt, salt, and time. The yogurt is strained to remove the whey, which results in a thick and creamy labneh. The longer you strain it, the thicker and tangier it becomes. It's a great alternative to cream cheese or sour cream and is also a healthy source of protein and probiotics. Plus, you can customize the flavor by adding herbs, spices, or other seasonings to make it your own.
Ingredients:
4 cups plain whole-milk yogurt
1 tsp salt (optional)
Lemon zest
Instructions:
Place a cheesecloth or fine-mesh sieve over a bowl.
Pour the yogurt into the cheesecloth or sieve and let it drain for at least 4 hours or overnight. The longer you let it drain, the thicker the labneh will be.
Once the yogurt has reached the desired consistency, gather the corners of the cheesecloth or lift the sieve and transfer the labneh to a bowl.
Stir in the salt and lemon zest, if using.
Serve the labneh immediately, or transfer it to an airtight container and store it in the refrigerator until ready to use. It will keep for up to a week.
