Labneh is a popular cheese-like thick yoghurt that can be easily made at home to serve alongside a traditional Middle Eastern meze.
What is Labneh?
Labneh, or Labne, is a Middle Eastern strained yoghurt condiment. It has a thick and creamy texture, like that of cream cheese. To create Labneh’s thick consistency, full-fat yoghurt is hung to drain for 12-48 hours to release excess water. Salt aids the release of water since salt’s properties help draw moisture out of foods.
How to make Labneh
Labneh has a tangy flavour and can be made with milk from cows or sheep. However, they will all have different tastes. Cows milk will have a richer flavour, while sheep’s milk labneh will taste tangier. Due to its thick-set properties, Greek yoghurt isn’t suitable for making this strained yoghurt.
To make Labneh, mix yoghurt and salt and leave it to drain. The result will be a thick, creamy cheese-like consistency that will massively reduce volume. In most cases, at least 50% of the original volume will be lost. It should keep for up to five days if stored in an airtight container in the fridge. Olive oil will form a protective seal, as bacteria struggle to survive in fat compared to the high protein content of yoghurt.
A muslin sheet or cheesecloth is also required, but no other specialist equipment is needed. You will need a sieve, a bowl, and something heavy to press the yoghurt mixture down while it drains.
What Can Labneh Be Used For?
Labneh can be a healthy and rich addition to a Middle Eastern mezze board. Or, with a splash of olive oil, some chopped herbs, spices or another Middle Eastern mix known as za’atar, it can used as a dip for pitta bread. It can also be used for non-middle Eastern recipes that call for cream cheese or to enrich curries and sauces. Why not try any leftovers on your morning bagel?
The process of straining Labneh helps reduce the lactose content of the yoghurt. Therefore, it may be suitable for those who suffer from lactose-related dietary issues. However, I am not a medical professional. I advise anyone with severe allergies to consult their doctor before trying anything they may be unsure of.
Straining yoghurt may also help concentrate the probiotics that boost gut health, making Labneh a healthy snack for those conscious of more nutritious food choices.
How to Make Homemade Labneh
Ingredients
- 1 kg Full Flat Yoghurt Not Greek Yoghurt
- 1 Tsp Salt
- 1 Tbsp Extra Virgin Olive Oil
Instructions
- In a medium bowl, combine the yoghurt and salt.
- Line a colander or sieve with a sheet of cheesecloth or muslin, allowing enough cloth for the edges to hang loosely over the sides.
- Gently pour the salted yoghurt into the centre of the cheesecloth, then fold the edges over so that the yoghurt is fully covered.
- Add some weights on top of the yoghurt to help press down on the yoghurt and force excess water from the Labneh. Store in the fridge for 12-48 hours until the Labneh has been reduced by half.
- Discard the water and serve the cheese-like yoghurt mix as homemade Labneh. Garnish with olive oil, and store with olive oil, creating a protective seal over the Labneh for storage.
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