Greek Yogurt Labneh Recipes
GREEK YOGURT LABNEH
Provided by Bon Appétit Test Kitchen
Categories Herb No-Cook Yogurt Advance Prep Required Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
- Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4" balls. Place in an 8-ounce glass jar.
- Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.
HOMEMADE LABNEH WITH OLIVE OIL AND ZA'ATAR
Provided by Molly Yeh
Categories appetizer
Time 8h10m
Yield just under 2 cups
Number Of Ingredients 5
Steps:
- In a large bowl, mix together the yogurt, salt, and lemon juice. Line a colander with three layers of cheesecloth and place the colander over a large bowl. Pour the yogurt into the cheesecloth, cover the whole thing with plastic wrap, and set the bowl in the refrigerator for 8 hours or overnight, emptying the liquid in the bowl as needed. If you're not using it in a recipe, you can serve it on its own. Top with a big splash of olive oil and additional seasoning and serve with pita. Store in an airtight container in the fridge.
LABNEH
Top this thickened, spreadable yogurt with a drizzle of olive oil and some spices (we're suckers for za'atar).
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Mix 2 cups plain whole-milk or 2% Greek yogurt and 1/2 teaspoon kosher salt in a small bowl. Line a fine-mesh sieve with 2 layers of cheesecloth and set over a medium bowl.
- Place yogurt mixture in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2, if you want it slightly thicker. Discard excess liquid.
YOGURT CHEESE (LABNEH)
This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.
Provided by evelynathens
Categories African
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a large bowl stir the salt into the yoghurt.
- Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
- Pull corners up and tie tightly.
- Suspend from a stationary object over a bowl (to catch liquid).
- Let this hang overnight or about 12 hours.
- When well drained it will be the consistency of cottage cheese.
- Remove from the cloth.
- Store covered in the refrigerator until needed.
- You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
- Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
- To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
- Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
- Chill until firm.
- This will take several hours.
- After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
- Seal the jar and store at room temperature.
- The labneh will keep this way for several months but you will have eaten them all up long before that!
- Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.
Nutrition Facts : Sodium 2325.5
LABNEH (LEBANESE YOGURT)
This is a Lebanese dish, excellent for dipping with vegetables or spreading on bread. It can also be used as a topping for just about any dish.
Provided by Baritone Bob
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 1 g, Cholesterol 5.6 mg, Fat 7.2 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 96.4 mg, Sugar 1 g
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GREEK YOGURT LABNEH RECIPE | BON APPéTIT
Step 3. Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in …
From bonappetit.com
3.6/5 (111)Estimated Reading Time 1 minServings 6-8
From bonappetit.com
3.6/5 (111)Estimated Reading Time 1 minServings 6-8
- Line a large sieve with cheese-cloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
- Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4 inches balls. Place in an 8-ounces glass jar.
- Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.
GREEK YOGURT CHEESE (FRESH LABNEH) | LIVE EAT LEARN
Flavor: Unwrap cloth and scoop cheese into a bowl. With a spoon or spatula, mix in olive oil and salt, adding more of either to suit your taste. …
From liveeatlearn.com
4.9/5 (9)Category Dips, Sauces, And Salsas, SnacksCuisine American, Greek, MediterraneanCalories 38 per serving
From liveeatlearn.com
4.9/5 (9)Category Dips, Sauces, And Salsas, SnacksCuisine American, Greek, MediterraneanCalories 38 per serving
- Prep: Scoop Greek yogurt onto the center of a large cheesecloth or clean cloth. Wrap so Greek yogurt is completely encompassed in the cloth, and set into a mesh strainer.
- Strain: Set strainer over a large bowl and place a heavy can on top to help squeeze out the whey liquid. Allow yogurt to strain for 1 to 3 days in the fridge, or until liquid is no longer dripping out of the yogurt and it is thick.
- Flavor: Unwrap cloth and scoop cheese into a bowl. With a spoon or spatula, mix in olive oil and salt, adding more of either to suit your taste. Add optional flavor variations (see notes).
- Shape: You can store this in log or ball form. For logs, shape cheese into a log, wrap in parchment paper, and store in the fridge. For cheese balls, roll yogurt cheese into small balls with clean hands. Store in a jar of olive or canola oil in the fridge.
CREAMY GREEK YOGURT LABNEH - THE TWO BANANAS
Instructions. Using cheese cloth set into a strainer with a bowl underneath, drain greek yogurt in refrigerator for 12-24 hours. Stir in salt and top labneh with spices or herbs. Serve with pita for dipping. 3.2.2925.
From thetwobananas.com
Cuisine MediterraneanTotal Time 12 hrsServings 2
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Cuisine MediterraneanTotal Time 12 hrsServings 2
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