Labneh is a creamy, tangy and thick yogurt cheese that is popular in the Middle East and Mediterranean regions. It is made by straining yogurt to remove the whey, resulting in a cheese-like consistency. Labneh is often used as a dip, spread, or topping and is a staple ingredient in many Middle Eastern dishes.
History:
Labneh has been a part of Middle Eastern cuisine for centuries. It is believed to have originated in the Levant region, which includes modern-day Lebanon, Syria, Palestine, and Jordan. It was originally made as a way to preserve milk, which was a valuable commodity in the region. Over time, labneh became a popular food in its own right and is now enjoyed throughout the Middle East and beyond.
Recipe:
Making labneh at home is surprisingly simple and requires only a few ingredients. Here’s how to make labneh:
Ingredients:
- 4 cups plain, full-fat yogurt
- 1 tsp. salt
- cheesecloth or a thin kitchen towel
- strainer
- bowl
Instructions:
- Line a strainer with cheesecloth or a thin kitchen towel and place it over a bowl.
- Mix the salt into the yogurt.
- Pour the yogurt mixture into the cheesecloth-lined strainer.
- Fold the cheesecloth over the yogurt to cover it completely.
- Place the bowl with the strainer in the refrigerator and let the yogurt strain for 12 to 24 hours, depending on how thick you want your labneh.
- Once the labneh is the desired thickness, remove it from the cheesecloth and store it in an airtight container in the refrigerator until ready to use.
Variations:
There are many variations of labneh, and it can be flavored with various herbs, spices, and other ingredients. Here are some popular variations:
- Za’atar Labneh: Mix za’atar, a Middle Eastern spice blend, into the yogurt before straining to add a fragrant and savory flavor to the labneh.
- Garlic Labneh: Add minced garlic to the yogurt before straining for a garlicky twist on the classic labneh.
- Honey Labneh: Drizzle honey over the labneh for a sweet and creamy dessert.
Conclusion:
Labneh is a versatile and delicious ingredient that is easy to make at home. It can be used as a dip, spread, or topping, and is a staple in Middle Eastern cuisine. With a little creativity, labneh can be flavored in many different ways, making it a great addition to any meal.
Cooking Tips:
- To make a creamier labneh, use a higher fat content yogurt.
- Labneh can be stored in the refrigerator for up to two weeks.
- Use labneh in place of cream cheese or sour cream for a healthier alternative.
