Labneh is a creamy, tangy yogurt cheese that dances on your palate like a ballerina in a tutu. Its velvety texture and slightly sour flavor make it the perfect dip or spread, elevating any dish like an instant culinary upgrade. Picture this: a warm, crusty pita bread slathered with labneh, drizzled with olive oil and sprinkled with za’atar. You can practically hear the angels sing as you take that first bite; it’s heavenly.
I remember the first time I made labneh for my friends. Their eyes lit up like kids at Christmas when they tasted it. It became a staple at our gatherings, often accompanied by laughter and stories that stretched into the night. Whether it’s a casual brunch or a festive celebration, labneh always finds its way to the table, making everything feel just a little bit more special.
Why You'll Love This Recipe
- Labneh is incredibly easy to prepare with minimal ingredients, making it perfect for busy days
- The flavor profile is rich yet refreshing, making it suitable for various dishes
- Visually captivating when garnished with herbs and spices, it adds appeal to any platter
- Its versatility shines through as it works beautifully with breakfast, lunch, or dinner options
I will never forget how my friends devoured all of my homemade labneh within minutes while I was still trying to snap a few photos.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Plain Yogurt: Use full-fat yogurt for creaminess; Greek yogurt works wonders too for extra thickness.
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Salt: A pinch of salt enhances the flavors; adjust according to your taste preference.
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Olive Oil: A drizzle of good-quality olive oil brings richness and depth to your labneh.
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Za’atar: This Middle Eastern spice blend adds an aromatic kick—it’s like sunshine on a plate!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Yogurt: Start by pouring 2 cups of plain yogurt into a mixing bowl. The yogurt should be thick and creamy for optimal results.
Add Salt: Sprinkle in about half a teaspoon of salt to enhance flavor. Mix well until the salt dissolves completely into the yogurt.
Strain the Yogurt: Line a fine-mesh strainer or colander with cheesecloth or a clean kitchen towel. Pour the yogurt mixture into the lined strainer; this helps remove excess liquid for that dreamy texture.
Let It Rest: Cover the yogurt with another layer of cheesecloth and place it in the refrigerator for at least 12 hours or overnight. This step is crucial; patience pays off here!
Final Touches: Once strained, transfer your thickened labneh into a serving bowl. Drizzle olive oil on top and sprinkle za’atar over it for that extra zing!
Serve and Enjoy!: Grab some pita bread or fresh veggies and dive right in! Your taste buds are about to embark on a delightful journey.
Now you have your very own batch of labneh ready to impress everyone around you! Remember, this dish isn’t just food; it’s an experience filled with joy and laughter!
You Must Know
- Labneh is not just a dip; it’s a creamy delight that elevates any meal
- Serve it drizzled with olive oil for a rich flavor, or mix in herbs for a personal twist
- The texture is divine—thick and velvety, perfect for scooping with fresh bread
Perfecting the Cooking Process
Start by straining yogurt overnight to achieve the ideal labneh consistency. Once thickened, season with salt and drizzle olive oil before serving, ensuring maximum flavor infusion.
Add Your Touch
Feel free to spice things up! Add garlic, mint, or za’atar for an exciting twist. You can even blend in roasted red peppers for a vibrant color and taste.
Storing & Reheating
Store labneh in an airtight container in the fridge for up to two weeks. To refresh its flavor, simply stir in a bit of olive oil before serving.
Chef's Helpful Tips
- For the best labneh, use whole milk yogurt for creaminess
- Remember to strain it long enough for the right thickness
- Pair it with fresh veggies or pita chips for a delicious appetizer that guests will love
Creating labneh transported me back to childhood summers spent at my grandmother’s house, where every meal was an adventure filled with laughter and unforgettable flavors.
FAQ
What is labneh made of?
Labneh is made from strained yogurt, resulting in a thick, creamy cheese-like spread.
How do you serve labneh?
Serve labneh with olive oil drizzled on top and accompany it with fresh bread or vegetables.
Can I make labneh dairy-free?
Yes, you can use dairy-free yogurt alternatives like coconut or almond yogurt to create vegan labneh.
Labneh
Labneh is a creamy, tangy yogurt cheese that transforms any dish into a culinary masterpiece. This velvety delight, perfect for dipping or spreading, is a must-have at gatherings. Serve it with warm pita bread, drizzled with olive oil and sprinkled with za’atar for an unforgettable taste experience. Easy to make with just a few ingredients, labneh brings both flavor and elegance to your table, making every meal feel special.
- Prep Time: 10 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 10 minutes
- Yield: About 8 servings 1x
- Category: Appetizer
- Method: Straining
- Cuisine: Middle Eastern
Ingredients
- 2 cups plain full-fat yogurt
- 1/2 teaspoon salt
- 2 tablespoons olive oil (for drizzling)
- 1 tablespoon za'atar (for garnish)
Instructions
- Pour the yogurt into a mixing bowl and add salt; mix until dissolved.
- Line a fine-mesh strainer with cheesecloth and pour in the yogurt mixture.
- Cover with cheesecloth and refrigerate for at least 12 hours to strain.
- Once thickened, transfer labneh to a serving bowl, drizzle with olive oil, and sprinkle za'atar on top.
- Serve with fresh pita bread or veggies.
Nutrition
- Serving Size: 30g
- Calories: 80
- Sugar: 3g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
