How To Make Labneh Creamy Yogurt Cheese Recipes

HOW TO MAKE LABNEH (CREAMY YOGURT CHEESE)

How to Make Labneh (Creamy Yogurt Cheese) image

A delicious creamy spread made with strained Greek yogurt - perfect as an appetizer, a snack, or, a condiment.

Provided by Marilena Leavitt

Categories Appetizer, Snack

Time 10m

Yield 12

Number Of Ingredients 7

Ingredients

32 oz.(4 cups) Greek yogurt (I used Fage 2%)
1 tsp. fine sea salt
Toppings
3 TBSPS. extra virgin olive oil
2 TBSPS. pine nuts, toasted
--- za'atar spice, or, a mixture of thyme and oregano, or, dried mint
--- toasted sesame seeds (optional)

Steps:

In a large bowl, mix the yogurt and the salt. Taste and adjust the seasoning (the flavors will intensify once the whey is separated form the yogurt).
Line a colander with several layers of cheesecloth and place it over a deep bowl. Transfer the yogurt to the colander, fold the cheese cloth over it, and cover with an inverted plate. Place the bowl in the refrigerator for a minimum of 8 hours, or better, overnight. The longer you leave it the thicker it will become.
To serve, spoon some of the labneh into a serving bowl, top with toasted pine nuts, za'atar (or your favorite dried herb mixture) and drizzle liberally with extra virgin olive oil. Serve with toasted pita bread and/or sliced veggies.

LABNEH (LEBANESE CREAM CHEESE)

Labneh (Lebanese Cream Cheese) image

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.

Provided by LEBANESE

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time P1DT5m

Yield 32

Number Of Ingredients 3

Ingredients

16 cups plain yogurt
1 teaspoon salt, or to taste
¼ cup olive oil

Steps:

Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g

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