Homemade Mediterranean Labneh Recipe

I’m always looking for more ways to use the fresh herbs growing in my garden. This recipe for labneh at home is a good way to get started. It’s a creamy, rich yogurt dip that’s the perfect accompaniment to fresh veggies or your favorite chips.

What is Labneh?

This traditional yoghurt has been a staple in Arabic and Middle Eastern cuisine for centuries. It can be eaten for breakfast, dinner, or an appetizer. Its popularity has spread in recent decades so you’ll find it in kitchens and restaurants around the world. Labneh, which is made from straining out the whey of whole milk yoghurt and seasoning to taste, can be found in many restaurants and kitchens around the world.

Sumac is often used as a topping on Labneh.Sumac staghorn) and za’atar spice, a blend of Meditteranean herbs. Straining the yogurt increases the protein content in this soft cheese. There are also probiotics, and healthy fats.

The Best Yogurt For Labneh Cheese

You can use plain yogurt or goat milk yogurt. You can choose from plain yogurt, goat’s milk yogurt, and Greek yogurt. Greek yogurt is already partially strained, so it won’t yield as much liquid. Avoid low-fat products or those with sugar and flavorings. I often make homemade yogurtTo avoid the junk that is in many of the store-bought products, buy grass-fed milk.

How to Strain Homemade Labaneh

It’s easy to strain labneh, but you need to know a few tricks. First, choose a bowl that’s deep or large enough. You don’t want the yogurt sitting in its own whey or it won’t strain. You’ll also need a mesh strainer to prop on top of your bowl.

Most of the yogurt will drain out if you only use a strainer, so it’s important to also line the strainer. Some people use paper towels, while others prefer muslin or cotton. I prefer cheesecloth because it’s more sustainable and reusable.

If you don’t have a metal strainer just use a cheesecloth. Spread the cheesecloth on top of the bowl, and place the yogurt in its center. Then, tie the corners around the wooden spoon handle. The wooden spoon is placed across the bowl’s top, suspending yogurt and cheesecloth.

Labneh needs to be strained for a minimum of 12 hours but it’s best to wait a day (or more). The longer the straining takes, the thicker your labneh will be. You don’t want to leave it in the fridge for too long though or it will dry out completely.

When you’re done straining the labneh, don’t throw the liquid away! Use the strained whey to make probiotic-rich lActo-fermented salsaVegetables are a great way to get your daily dose of vitamins and minerals.

How to eat your homemade labneh

There’s really not a bad way to eat labneh. You can serve labneh sweet or savory, and with many different things. Try lemon zest and lemon juice with a generous drizzle of honey. a fruit dip. Or keep it traditional with sumac powder, za’atar, and extra virgin olive oil. Another delicious option is to use everything bagel seasoning with red peppers.

Labneh is often used for bagels and pita chips. Since we don’t do a lot of grains at our house you’ll usually find us dipping veggies in it. You can try making your own. Crackers made with almond flourOr cassava chips. You can also use it as a fruit dip if you prepare a sweet version.

Use labneh in place of sourcream or cream-cheese to add protein to your recipes. In the Middle East, they’ll often include labneh as part of a mezze platter. These plates are made of small appetizers and snacks. They’re like healthy Lunchables for adults.

Finish It With Salt

Add a little finishing salt as well. We use Himalayan or other naturally harvested salts in our family.Celtic sea saltFor most things. For this dip, I used Maldon sea SaltMaldon salt, also known as sea salt, is hand-harvested from the southeast coast in England.

This unique salt comes in flakes or pyramids that give foods a distinct crunch. You can’t find it anywhere else in the world and the same family has been harvesting it for over 135 years. People have been using salt from this region for over a thousand years.

If you don’t want to use Maldon salt then try topping your labneh with a sprinkle of your salt of choice. This salt is a great contrast to sweeter dips.

Mediterranean Labneh Recipe

This soft yogurt dip with fresh herbs and garlic is drizzled with olive oil. This is perfect for summer!

Servings

Ingredients

Optional toppings and mix-ins

Instructions

• In a large bowl, combine the yogurt with the salt.

• Cheesecloth can be used to line a mesh strainer. Scoop the yogurt in the cheesecloth.

• Suspend the strainer above a large or deep bowl. Leave enough space underneath the strainer to allow the whey dripping out.

• Allow the yogurt to drain by placing the bowl in the fridge.

• Remove the cheesecloth from the strainer, and pour the yogurt into a large bowl.

• Add your desired toppings, or mix-ins, and enjoy it as a dip.

Nutrition

Nutrition Facts

Mediterranean Labneh Recipe

Quantity Per Serving (0.25 cups)

Calories 31
Calories from fat 2

% Daily Value*

The Fat 0.2g0%

Saturated Fat (0.1g)1%

Trans Fat 0.003g

Polyunsaturated Fatty Acid 0.01g

Monounsaturated fat 0.02g

Cholesterol 3mg1%

Sodium 163mg7%

Potassium 71mg2%

Carbohydrates 2g1%

Sugar 2g2%

Protein 5g10%

Vitamin A 2IU0%

Calcium 56mg6%

Iron 0.04mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

If you want to make labneh sweeter, add honey and lemon zest with chopped mint.

Have you tried labneh? What is your favourite way to eat it? Comment and share your ideas below!