How to Make Labneh (aka Yogurt Cheese)

 

Ingredients:

Instructions:

To make Labneh, pour the yogurt into the cotton bag, cheesecloth or tight weave towel.  Hang above a bowl or jar and allow the whey to drain off for 2-12 hours depending on the thickness desired.  Once the draining process is complete, add herbs and seasoning to taste.  Refrigerate for 2+ hours prior to eating to allow the flavor of the herbs and seasoning to fully develop.  Delicious when spread on crackers or as a dip for fresh vegetables.  Please note, lebneh can be a bit more challenging to make at higher altitudes so some adjustments to the process may be necessary to get the whey to drain properly off the yogurt.

 

Flavoring Ideas:

  • Walnuts & Raisins: For each 1/4 cup of Lebneh, add 1-2 tablespoons walnuts, 1-2 tablespoons dried fruit such as cranberries or raisins, 1/2 - 1 teaspoon honey, maple syrup or agave.
  • Basil, Hazelnut and Sundried Tomatoes: Add a small handful of toasted finely chopped hazelnuts (filberts), a handful of finely chopped basil and a handful of finely chopped sundried tomatoes.
  • Spicy Chili & Olives: For each 1/4 cup of Lebneh, add 3-4 chopped fresh ghreen chilis and 3-4 chopped green olives.  Add a bit of lemon juice if desired to thin the consistency of the Lebneh.
  • Fruit: Add canned fruit, jam, jellies or preserves to the Lebneh.  Can also add a bit of honey if desired for added sweetness.
  • Vegetable: For each two cups of Lebneh add 2 tablespoons each minced scallions, minced carrot, minced celery, two minced radishes.  Mix in 1/4 teaspoon salt and 1/8 teaspoon pepper to taste.



                                                
   
Lebneh Yogurt Cheese
 

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Cotton Bag for Making Yogurt Cheese Lebneh
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