Labneh Recipe | Creamy Greek Yogurt Cheese Delight

It is commonly known as yogurt cheese, even though its production does not involve rennet or the maturation process typical of dairy. Labneh, laban, or leben (لبنة or labana in Arabic), truly belongs to the extensive world of strained or drained yogurts, with significant importance in many Mediterranean countries and numerous European regions. In the Middle East, it is a regular part of breakfasts, mezze, and appetizers, or serves as a complement to fillings in pita bread, sandwiches, and various dough-based dishes.

To prepare it, you only need a couple of basic utensils. In addition to a medium or large-sized bowl, you’ll require a good fine-mesh strainer and cheesecloth that does not release threads. Labneh is essentially a highly concentrated yogurt from which we eliminate almost all the water, adjusting the texture based on our preferences.

Traditionally, labneh is made with sheep or cow’s milk, and goat’s milk can also be used. If a neutral flavor is desired, cow’s yogurt is the preferred choice.

A good labneh begins with 100% natural yogurt, made from pasteurized whole milk and lactic ferments. If homemade yogurt is a regular part of your routine, you can use it as well.

Ingredients:

– 750g Greek yogurt
– 1/2 tsp Salt
– Black Pepper
– Rosemary and extra virgin olive oil for serving

Enjoy your cooking! Homemade Magic✨

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