Greek yogurt has taken over the United States in the 21st century, with strained thick yogurts making up a solid majority of increasing yogurt sales across the country. Labneh, now sold by many retailers, is a heavily strained yogurt, with enough of the liquid content removed that it resembles a smooth, thick white cheese. Most often made from whole cow's milk yogurt, labneh is easy to make, and will keep, refrigerated in an air-tight container, for up to two weeks. When the yogurt mixed with salt is hung in a linen cloth or cheesecloth, the whey strains out after a few hours, leaving the cheese to form and thicken. If the labneh is hung for 48 hours, it can be preserved for months in the refrigerator or weeks at room temperature.
Recipe Servings: 8
+ 24 hours resting
Ingredients
Directions
- In a large bowl, stir the salt into the yogurt.
- Line another large bowl with a linen towel, or with several layers of cheesecloth. Pour in the yogurt mixture, raise the edges of the towel or cheesecloth, and tie at the top. Hang over a sink to drain for 24 to 48 hours.
- To serve, transfer the labneh into a bowl and top with olive oil and za’atar spice. Accompany with pita and vegetables for dipping.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.