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    Homemade Labneh Recipe (Video - How To Make Labneh) - The Mediterranean Dish

    Uploaded by

    Jessica Chavez
    This homemade labneh recipe requires yogurt, salt, and 24 hours to make a creamy, tangy Middle Eastern yogurt cheese called labneh. To make it, yogurt and salt are stirred together and hung in a cheesecloth or lined bowl to drain for 24-48 hours, producing a thick spread. The labneh is then served with olive oil, za'atar or fresh herbs, warm pita bread, and vegetables for dipping.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Homemade Labneh Recipe (Video - How To Make Labneh) - The Mediterranean Dish

    Uploaded by

    Jessica Chavez
    79 views1 page
    This homemade labneh recipe requires yogurt, salt, and 24 hours to make a creamy, tangy Middle Eastern yogurt cheese called labneh. To make it, yogurt and salt are stirred together and hung in a cheesecloth or lined bowl to drain for 24-48 hours, producing a thick spread. The labneh is then served with olive oil, za'atar or fresh herbs, warm pita bread, and vegetables for dipping.

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    Labneh

    Original Title

    Homemade Labneh Recipe (Video_ How to Make Labneh) _ The Mediterranean Dish

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    This homemade labneh recipe requires yogurt, salt, and 24 hours to make a creamy, tangy Middle Eastern yogurt cheese called labneh. To make it, yogurt and salt are stirred together and hung in a cheesecloth or lined bowl to drain for 24-48 hours, producing a thick spread. The labneh is then served with olive oil, za'atar or fresh herbs, warm pita bread, and vegetables for dipping.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    79 views1 page

    Homemade Labneh Recipe (Video - How To Make Labneh) - The Mediterranean Dish

    Uploaded by

    Jessica Chavez
    This homemade labneh recipe requires yogurt, salt, and 24 hours to make a creamy, tangy Middle Eastern yogurt cheese called labneh. To make it, yogurt and salt are stirred together and hung in a cheesecloth or lined bowl to drain for 24-48 hours, producing a thick spread. The labneh is then served with olive oil, za'atar or fresh herbs, warm pita bread, and vegetables for dipping.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    homemade labneh recipe (how to make labneh)

    ★ ★ ★ ★ ★
    5 from 4 reviews

    Author: The Mediterranean Dish Prep Time: 24 hours Total Time: 24 hours Yield: Serves 8 1x

    DESCRIPTION

    Easy Homemade Labneh Recipe. Labneh is Middle Eastern yogurt cheese. A little tangy and super creamy. Takes only a couple steps to make
    with this easy recipe.

     SCALE 1x 2x 3x
    INGREDIENTS

    32 oz whole milk yogurt


    3/4 tsp salt

    To Serve

    Early Harvest Extra Virgin Olive Oil


    Za’atar spice or chopped fresh herbs
    Warm pita bread
    Sliced vegetables of choice

    INSTRUCTIONS

    1 Pour the yogurt into a large bowl. Stir in salt.


    2 Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the
    edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined
    with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set
    aside on the counter, or in the fridge, to drain for 24-48 hours)
    3 To serve, spread labneh in a bowl and top with extra virgin olive oil, za’atar spice (or chopped fresh herbs like mint or parsley). Add warm
    pita and fresh veggies for dipping. Enjoy!

    NOTES

    Store labneh in a tight-lid container in the fridge and use as a spread, like any cream cheese. Labneh will keep this way up to 2 weeks.
    Or, preserve in olive oil for longer. This more labor intensive option works only if the yogurt has been strained for 48 hours forming
    thicker labneh. At this point, roll the labneh into small 3/4-inch balls. Place on a large tray lined with paper towel, cover with another
    paper towel and refrigerate overnight. When ready, place the labneh balls in a clean jar and pour excellent quality olive oil, making sure
    the labneh balls are completely submerged. Cover and refrigerate until needed; it’ll be good for months this way. Or leave the jar at
    room temperature for some weeks (2-4 weeks is safe).

    Recommended for this Recipe: Early Harvest Extra Virgin Olive Oil; All-Natural Za’atar Spice.

    SAVE! Try our Ultimate Mediterranean Spice Bundle! Or create your own 3-pack or 6-pack of premium all-natural and organic spices!

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