Homemade Labneh Recipes

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HOMEMADE LABNEH

I fell in love with labneh after going to a few different Middle Eastern restaurants, and seeing that store-bought labneh was pretty expensive I wanted to see about making it myself. It's incredibly easy! It is a tad time-consuming due to the straining time, but worth it. I make this with nonfat yogurt due to both the texture and the addition of olive oil and sesame seeds, but feel free to use low fat or whole milk plain yogurt in this.

Provided by the80srule

Categories     Lebanese

Time P1DT10m

Yield 4 , 4 serving(s)

Number Of Ingredients 5



Homemade Labneh image

Steps:

  • Take a large swath of cheesecloth that you can fold over a few times and lay it out into a colander. Affix the colander to a bowl that leaves enough room to catch all of the whey that drips off.
  • Measure out the sea salt, and put the yogurt into the cheesecloth, gradually mixing the salt in as it's spooned inches.
  • Tightly bind up the cheesecloth to expedite the straining. Let strain in the fridge overnight.
  • When done straining, remove the labneh from the cheesecloth and remove any loose strings, discarding the whey and cheesecloth.
  • Divide the labane up into four bowls or serving dishes that hold about 6 ounces. Make wells in the centers of each one.
  • Pour 1 tablespoon of olive oil into each well, then add 1/2 teaspoon toasted sesame seeds to each as well.
  • Sprinkle each bowl liberally with za'atar, about 1 teaspoon each.
  • Serve toasted pitas and falafel, it's heavenly.

Nutrition Facts : Calories 270, Fat 15.1, SaturatedFat 2.3, Cholesterol 4.9, Sodium 770.5, Carbohydrate 19.4, Fiber 0.3, Sugar 18.8, Protein 14.4

1 quart nonfat plain yogurt
1 teaspoon sea salt
4 teaspoons za'atar spice mix, spice (approx, see directions)
4 tablespoons olive oil
2 teaspoons toasted sesame seeds

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



Homemade Labneh with Olive Oil and Za'atar image

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.

1 quart plain full-fat Greek yogurt
1/4 teaspoon kosher salt
1 teaspoon lemon juice
Olive oil and za'atar or other seasonings as desired, for serving
Pita, for serving

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



Greek Yogurt Labneh image

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.

2 cups plain 2% fat or whole Fage Greek yogurt
1/2 cup (or more) good-quality extra-virgin olive oil
3 tablespoons finely minced fresh herbs (such as tarragon, parsley, and chives)
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Special Equipment
Cheesecloth

LABNEH (LEBANESE CREAM CHEESE)

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



Labneh (Lebanese Cream Cheese) image

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

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

ROASTED SQUASH SALAD WITH CREAMY HOMEMADE LABNEH

Labneh is a mascarpone-like strained yogurt - serve with sweet roasted pumpkin, pomegranate and leaf salad

Provided by Sarah Cook

Categories     Dinner, Starter

Time 1h

Number Of Ingredients 9



Roasted squash salad with creamy homemade labneh image

Steps:

  • The day before, line a bowl with muslin. (If you don't have any muslin, line a sieve with a new J-cloth and set it over a bowl.) Stir ½ tsp salt into the yogurt. Tip into the muslin, then bring the edges together to form a tight bundle, tie with string and hang over the bowl (or simply tip into the J-cloth lined sieve). Put in the fridge for 24-36 hrs to drain. You should be left with a firmer, soft cheese-like substance. Keep chilled until ready to serve.
  • Heat oven to 200C/180C fan/gas 6. Trim the top and bottom of the squash. Slice into 1in-thick rounds, halving any huge ones- you'll need at least 6 slices. Where there are seeds, scrape out with a teaspoon. Brush with 2 tbsp of the oil, season and roast for 30-40 mins on baking sheets, turning halfway, until tender. Leave at room temperature until ready to serve.
  • Spread a round base of labneh on 6 plates and divide the squash slices between them. Mix the remaining oil with the pomegranate molasses, honey, vinegar and seasoning, then toss with the salad leaves and onion. Divide between the plates, then scatter with pomegranate seeds or redcurrants.

Nutrition Facts : Calories 273 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

600g Greek yogurt
1 fat butternut squash
3 tbsp olive oil
1 tbsp pomegranate molasses
1 tbsp clear honey
2 tbsp red wine vinegar
50g mixed baby leaves (or wild rocket , pea shoots or beet leaves)
1 small red onion , finely chopped
seeds from 1 pomegranate (or 110g tub ready-prepared pomegranate seeds), or small handful redcurrants

LABNEH CHEESE

Provided by Food Network

Categories     appetizer

Time 8h15m

Yield 6 to 8 servings

Number Of Ingredients 10



Labneh Cheese image

Steps:

  • For the labneh: stir the salt into the yogurt, then transfer the mixture to a cheesecloth-lined strainer set over a bowl. Gather the ends of the cheesecloth to shape the yogurt into a ball and give it a gentle squeeze. Tie the ends of the cheesecloth into a knot. Tie a few inches of twine to the cheesecloth and suspend it from a small rod or chopstick set over a tall container (make sure the cheesecloth pouch is a few inches above the bottom of the container).
  • Place the entire container in the refrigerator to drain. For firm labneh cheese that can be shaped into balls, let sit overnight. (For creamy, softer labneh let it sit only 6 to 8 hours.)
  • For the seed and herb coating: after the labneh has drained overnight, mix the sesame seeds, sumac, dried thyme, dried mint, nigella seeds and red pepper flakes together in a shallow dish.
  • Oil your hands and shape the cheese into 2 tablespoon-sized balls. Roll each ball in the spice mixture to coat completely and place in a 32-ounce airtight container. Cover the cheese with 2 cups olive oil and refrigerate for up to 2 weeks.
  • Serve with bread, green olives, pickled cucumber, mint leaves, zaatar and red tea.

2 cups full-fat Greek yogurt
1 teaspoon kosher salt
2 tablespoons toasted sesame seeds
2 tablespoons ground sumac
2 tablespoons dried thyme
2 tablespoons dried mint
2 tablespoons nigella seeds
1/2 teaspoon crushed red pepper flakes
2 cups olive oil, plus more for oiling hands
Pita bread, green olives, pickled cucumber, mint leaves, zaatar and red tea

LABNEHTIRAMISU

Labneh is strained yogurt and has a cheeselike consistency. It makes a great alternative to sour or cream cheese.It is popular for breakfast in the Middle East. Here the basic ingredient the Mascarpone cheese has been replaced by Labneh and it turned out to be delicious!

Provided by udita

Categories     Cheesecake

Time 5m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 9



Labnehtiramisu image

Steps:

  • Stage 1.
  • Whisk yolks and sugar on low whisk for one minute.
  • Scrape down and whisk again on medium for another 4 minutes till light and fluffy.
  • Now add labneh and blend at low speed for another one minute.
  • Lightly fold in the sweet whipped cream to this.
  • This is the tiramisu mixture.
  • Stage 2.
  • Place a layer of lady fingers(Sponge Finger Biscuits) dipped in coffee syrup at the bottom of a serving tray.
  • Pour half of the tiramisu mixture over the biscuit and level it out.
  • Place another layer of biscuits and tiramisu mix and level it out.
  • Chill this in the refrigerator for about 2-4 hours.
  • Sprinkle coco powder just before serving.

Nutrition Facts : Calories 352.3, Fat 20.9, SaturatedFat 10.8, Cholesterol 426.9, Sodium 41.5, Carbohydrate 36.8, Fiber 1.3, Sugar 31.6, Protein 7.4

250 g egg yolks
150 g sugar
200 g labneh
500 g whipped sweet cream
30 g coffee
100 g sugar
250 ml water
30 g cocoa powder
as desired ladyfinger

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



Labneh (Lebanese Yogurt) image

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

1 ½ cups Greek yogurt
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
½ teaspoon kosher salt, or to taste

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