This simple recipe is similar to cream cheese and can be flavored as you like.
- Pour the yogurt into the cotton bag, cheesecloth, Greek Yogurt maker, or tight-weave towel. Hang above a bowl or jar and drain whey for 2-12 hours depending on the thickness desired.
- Once the draining process is complete, add herbs and seasoning to taste.
- Refrigerate for 2 or more 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: labneh 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.
- Walnuts and Raisins: For each ¼ cup of labneh, add 1-2 tablespoons walnuts, 1-2 tablespoons dried fruit such as cranberries or raisins, and ½-1 teaspoon honey, maple syrup, or fruit jelly.
- Basil, Hazelnut, and Sun-dried Tomatoes: Add a small handful of toasted finely chopped hazelnuts (filberts), a handful of finely chopped basil, and a handful of finely chopped sun-dried tomatoes.
- Spicy Chili and Olives: For each ¼ cup of labneh, add 3-4 chopped fresh green chilies and 3-4 chopped green olives. Add a bit of lemon juice if desired, to thin the consistency of the labneh.
- Fruit: Add canned fruit, jam, jellies, or preserves to the labneh. Add a bit of honey, if desired, for added sweetness.
- Vegetable: For every 2 cups of labneh add 2 tablespoons each minced scallions, minced carrot, and minced celery, and 2 minced radishes. Mix in ¼ teaspoon salt and ⅛ teaspoon pepper (or adjust to taste).