Two ingredients my friends!
This recipe got “simple” written and dripping 🙂 all over it…
Labneh is a popular Middle Eastern (and also Mediterranean) yogurt cheese; created by straining the liquids out of yogurt and then serving it topped with olive oil and spices. It’s a ‘go to’ appetizer in our house and I always find the largest flock of guests hanging around it… Who doesn’t like a cheese dip?! And this one is cool, tangy and smooth and just perfect with some crispy pita pieces.
I love hanging my cheesecloth over a kitchen cabinet knob; it reminds me of my Aba’s (father) cooking tricks.
You will need:
750 gr. (about 3 cups) Plain Yogurt
1 tsp. Salt
You will also need a Cheesecloth
That’s it!
For Plating:
Olive Oil
Zaa’tar
Sumac
A few Yogurt words:
Any plain yogurt will work, but of course you are welcome to use your favorite kind whether it is Greek (that’s what I like!) or Goat Yogurt (that’s a great one too); I just have one word of advice: for flavor reasons I’d rather use yogurt that has some fat percentage. Making Labneh from fat free yogurt affects the flavor and even the texture, so make sure to have some fat in the yogurt of your choice. Even just 2% or 3% makes a difference.
Let’s do this:
Add the salt into the yogurt and mix them together.
Mix them well…
Transfer carefully into a cheesecloth; try to keep it together in the center of the cheesecloth.
Let it drip overnight in a quiet and cool place (room temperature is fine); don’t forget to place a bowl under it to catch the dripping liquids.
This is how I hang my cheesecloth …just over the cabinet knob – my Aba (father) taught me this trick. 🙂 If you think it may be too much- asking your cheesecloth to act like an acrobat in a circus… you can lay the cheesecloth over a strainer and let it drip over a bowl.
In the morning or after about 10-12 hours when liquids are drained, remove Labneh from cheesecloth.
Take a look at these beautiful cloth marks – I love it!
If you’re not serving it right away, transfer to a clean container, seal and store in the refrigerator.
When you’re ready to serve the Labneh: spread a nice amount onto a serving dish generously add olive oil on top and finish by sprinkling it with Za’atar and Sumac.
Serve along with soft Pita bread or pita chips. Labneh is also great in sandwiches; try it in a sandwich with an eggplant salad and hard-boiled egg – What a dreamy combination! It is also super yummy with roasted red peppers…my mouth is watering just thinking about it!
My older sister made me a falafel sandwich once and we had some leftover Labneh; she spread on the pita before stuffing it, winked at me and said: “trust me!”- I’m so glad I did 🙂 it is the BEST!
A little confession:
My favorite cheesecloth is an old fashion cloth diaper (!!!) Obviously never been used as a diaper, I got it way before I even dreamt of having kids, but I swear it makes the BEST Labneh in the world!
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Quick Recipe:
Labneh-
Combine Yogurt and Salt – mix them well.
Transfer to a cheesecloth and let it drip overnight (about 10 hours).
Move to a container and store in the refrigerator until ready to serve.
When serving: Spread on a serving dish.
Drizzle Olive Oil generously.
Top with Zaa’tar and Sumac.
You’re making me hungry. Fresh homemade pita and labneh along with roasted red peppers…what else could you want for an easy delicious meal. Yeah, even breakfast!!!
I could live on it! 🙂
It looks like Greek yogurt- did you use rage?
Fage
Yes, my favorite yogurt is greek yogurt. I especially like it for Labneh making because of flavor and texture. I use different kinds, but I definitely have used “Fage” before…it’s delish!