How To Make Labneh Recipes
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
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
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
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
More about "how to make labneh recipes"
HOW TO MAKE LABNEH: SIMPLE HOMEMADE LABNEH RECIPE
Written by the MasterClass staff. Last updated: Dec 8, 2021 • 1 min read. Labneh a thick, strained yogurt that is a perfect accompaniment to …
From masterclass.com
2.3/5 (13)Category SideCuisine LebaneseTotal Time 24 hrs 10 mins
From masterclass.com
2.3/5 (13)Category SideCuisine LebaneseTotal Time 24 hrs 10 mins
- 1. Line a fine-mesh strainer with two to four layers of cheesecloth. Set the strainer over a deep bowl. Transfer yogurt to the cheesecloth and fold the cheesecloth over the yogurt to gently cover.
- 2. Refrigerate, and allow the whey to drain from the yogurt until the labneh cheese has reached desired consistency, about 1–3 days. Season with salt, if desired.
- 3. To store, place labneh in an airtight container and cover with olive oil. If desired, roll labneh into small balls and store in a jar, covered with olive oil.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
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5/5 (15)Calories 104 per servingTotal Time 24 hrs
- Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)
- To serve, spread labneh in a bowl and top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!
LABNEH RECIPE - ANNA PAINTER | FOOD & WINE
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From foodandwine.com
Servings 2Total Time 10 minsCategory Cheese Dips
From foodandwine.com
Servings 2Total Time 10 minsCategory Cheese Dips
- In a medium bowl, using a rubber spatula, stir the yogurt with the sour cream until well combined. Line a fine-mesh strainer or colander with 3 layers of cheesecloth, leaving a 4-inch overhang on 2 sides, and set the strainer over another medium bowl. Scrape the yogurt mixture into the cheesecloth. Twist the overhanging ends of cheesecloth together and tuck them under the ball of yogurt. Place a small bowl on top of the cheesecloth bundle and refrigerate overnight.
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add 1/4 teaspoon salt per cup of yogurt. Labneh will last 3-4 weeks in the fridge. Place a kitchen towel or cheesecloth ( double layer) over a strainer, over a bowl. Salt the yogurt (full fat, plain) and pour it in the towel set over the strainer. I like to place a can on top of this, for weight, and stick this in the fridge for 24 hours.
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Mix them up in a small bowl, and then scrape the mixture into a layer of cheesecloth. Next, tie the cheesecloth around a wooden spoon. Bring the edges of the cheesecloth together, and knot them around the spoon’s handle. Place the spoon across the top of a deep bowl so that the labneh hangs in the center without touching the bottom of the bowl.
From loveandlemons.com
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How to make it, step by step. Mix a pinch of salt into a 2 cup tub of plain, regular yogurt. Or 2 cups of homemade plain yogurt. Pour the yogurt into a sieve lined with a cheese cloth. Make sure that it's sitting on top of a medium, stainless steel bowl ( these are my fav !) Then, let it drain and sit in the fridge for 2 days, uncovered is fine.
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Place a few layers of muslin over a fine mesh strainer or rice colander placed over a bowl. Ensure that there is sufficient space between the strainer and the bottom of the bowl where the whey collects. Pour one cup of yogurt into the muslin lined strainer and add the salt. Pour over the other cup of yogurt.
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HOW TO MAKE LABNEH: SIMPLE HOMEMADE LABNEH RECIPE - FOOD …
How to make Labneh balls. If you want to make Labneh balls, then the cheese should be thicker so that rolling it into balls is easier. The only thing you have to do differently is to strain it for a little longer (36- 48 hours will be enough). The longer you strain it, the more whey and liquid will come out and the cheese will be harder.
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Instructions. Line a large colander with a cheese cloth or a very light kitchen towel. Pour an entire 32oz container of plain yogurt into the lined colander. Stir in ½ teaspoon of salt. Fold the sides of the towel in and completely cover the yogurt. Place the colander in a bowl to catch all the liquids.
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HOMEMADE LABNEH RECIPE | COOKING LIGHT
Arrange a double layer of cheesecloth in a strainer (or, alternatively, line a strainer with coffee filters); spoon yogurt into strainer, and place strainer over a bowl so that it rests a few inches above the bottom of the bowl. Lightly cover strainer with plastic wrap. Refrigerate 24 hours. Step 2. Remove strainer from bowl; discard whey.
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In a bowl whisk together the yogurt and salt. Pour this into the lined sieve and carefully tie the loose cheese cloth or linen ends together. Place the the bowl/sieve filled yogurt package in the refrigerator for 24 to 36 hours. Discard the liquid and untie the package.
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