This is why I’ve never really been a fan of strained yogurt. Labneh, sometimes written Lebni, Labne, or Labna, is the transliteration of the Arabic word “لبنة”. The longer you let the yogurt drain, the firmer the resulting Labneh will be. Labneh is a versatile ingredient that’s best compared to soft cheeses like cream cheese. I also like making a simple pasta by whisking Labneh together with some olive oil, lemon zest, salt, and pepper and then tossing hot pasta, along with some of the pasta boiling liquid in the sauce. The only difference between labneh and Greek yoghurt is the addition of salt. Wet a clean piece of food-safe cotton fabric such as a butter muslin and wring out any excess water. Yogurt is one of my favorite foods, not only is it loaded with protein and probiotics, the balance between tangy and creamy, and the fact that it is thin enough that you can almost drink it, make it light and refreshing. Pour the yogurt into the lined sieve. It lends creaminess that smooths out bitter greens or a sharp vinaigrette, and it also adds protein, which can turn the salad into a complete meal. It can be garnished with olive oil and herbs and served as a dip, it can be spread on bread to make sandwiches, and it’s a delicious addition to soups, stews, and sauces, mellowing out … ®/™©2020 Yummly. Most of these regions have some form of strained yogurt, but Labneh is unique to the Middle East and is used widely in Levantine, Arabic, and Persian cuisines. * Percent Daily Values are based on a 2000 calorie diet. Labneh, a soft cheese made from strained yogurt, is rich, lightly tart and entirely delicious. We’re supported by your generosity. Over the course of a week, I had some fantastic meals, and although each chef had his unique style, there were some common themes and ingredients that tied the cuisine together, and Labneh was one of them. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? You’ll have a lot of whey accumulated in the bottom of the bowl which you can discard (or save and use to marinate meat or fish). When the Labneh is done, it should be at least as thick as soft butter, but you can continue straining it longer if you want it to be firmer. It can be garnished with olive oil and herbs and served as a dip, it can be spread on bread to make sandwiches, and it’s a delicious addition to soups, stews, and sauces, mellowing out sharp flavors while adding richness and body. Line the inside of a wire sieve with the damp cloth or filter and set it over a bowl. No Recipes®. All rights reserved. All that’s required for this recipe is yoghurt and salt – which encourages the whey to drain off – plus a large square of cheesecloth or muslin and a little patience. The Best Labneh Cheese Recipes on Yummly | Butterkuchen, Grilled Nectarine, Labneh And Dukkah, Flatbreads With Labneh And Grilled Zucchini, Quinoa And Mushroom Risotto Yogurt is a traditional food that spans Europe from the South to the East, and in Asia from the West to the South. 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