Labneh: Delicious Yogurt Cheese of Yes

I don’t know when I will have pretty pictures again, but I suspect it’ll be when school is happening outside my house! As you can see, though, basically cream cheese.

Labneh isn’t really the prettiest if it’s not all balled up, but it is a delicious yogurt cheese! But it is very easy to make! You can do this with any kind of yogurt (homemade or store bought), and it functions the same way as cream cheese does in your recipes or use ideas.

Some things to do with it! Nom it down plain or with crackers (this is what my family tend to do) after a sprinkle of za’atar; grab a pita, smear some on, top with olive oil, cucumbers, olives, and tomatoes for breakfast (this is the best, really); strain it down further until it can be rolled into balls that are first coated in mint and then dried further (these are actually the best, but I still like them best with pita); make cheesecake; spread on bagels; mount it up on a plate and top with a spicy jam before serving with crackers, or basically whatever else you would normally do with cream cheese. It never really lasts long enough in my house do make elaborate things with, but you totally can! Also, and very importantly: I found this recipe for labneh panna cotta while looking for something entirely unrelated for Sunday’s chicken post, and y’all will probably want to try it as much as I do!

That’s za’atar on there. I had to get these pics on the sly from above their heads. Really could’ve used an invisibility cloak for this, because did get both caught and fussed at!

Here’s what you do!

1 litre (or more, or less - up to you!) of yogurt, any kind (I used a combination of California, Australian and Indian Greek yogurts)

salt to taste

Put your yogurt in a strainer lined with cheesecloth or in a strainer bag, all of which has been set over a bowl. If you go with cheesecloth, use 4 layers. I find you lose way too much yogurt with fewer. After it’s in there, you wait! I usually do this at room temperature, but many people prefer to do it in the fridge. In the fridge, I find it should sit overnight. Room temp, 5-8 hours. After it’s strained such that it looks and feels like cream cheese, tump it out into your container and add some salt. I use a spatula to fold it in rather than trying to stir. Add lid, refrigerate or not, and nom! This will generally make about 3 cups of labneh.

This photo represents what the Child Tester had to say about it - finger lickin’ good!