Labneh Lebanese Yogurt Recipes
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
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
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
LEBANESE LABAN (YOGURT)
Make and share this Lebanese Laban (Yogurt) recipe from Food.com.
Provided by Engineer in the Kit
Categories Breakfast
Time 20m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- Place a couple of tablespoons of the milk in a small container and stir in the yogurt to make it more liquid.
- Bring milk to a boil. Place aside until lukewarm.
- Stir in yogurt (don't stir too much). Cover pot with lid. Wrap pot with a wool cover. Place in a warm place for 6 hours. Be careful not to move the pot during this time.
- Cool in refrigerator for at least 3 hours.
Nutrition Facts : Calories 165.5, Fat 9.4, SaturatedFat 5.9, Cholesterol 36.1, Sodium 126.6, Carbohydrate 12.1, Sugar 0.7, Protein 8.5
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HOMEMADE LABNEH - SIMPLY LEBANESE
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 …
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4.5/5 (2)Category BreakfastCuisine LebaneseTotal Time 1 hr
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4.5/5 (2)Category BreakfastCuisine LebaneseTotal Time 1 hr
- 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. (Low-fat yogurt can be substituted)
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WHY WE LOVE LABNEH—AND HOW TO USE IT | BON APPéTIT
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HOW TO MAKE LABNEH: SIMPLE HOMEMADE LABNEH …
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Goat Labneh Balls. A vital part of Lebanese culinary heritage, labneh is basically the by-product of yogurt straining, where yogurt is placed overnight in a cheese cloth bag, and left to drain its “water”, to form a kind of dense, spreadable …
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LABNEH {HOMEMADE 2 INGREDIENT RECIPE}
Add the yogurt into the center of the cheesecloth and stir in the salt. Then tie the cheesecloth at the top so seal in the labneh and allow it to strain from one end. After letting the labneh strain for 24-48 hours at room …
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LABNEH, THE MIDDLE EASTERN YOGHURT SPREAD - GREEN …
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How to Enjoy Labneh. To make labneh at home, all you need is Greek yogurt, cheesecloth and a colander. Line the colander with the cheesecloth, add the yogurt, and set it over a bowl to drain for up to 24 hours. The texture and taste of labneh changes, depending on how long it is strained. For dips, straining for a few hours will be long enough.
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MAKING LABNEH FROM YOGURT. IT'S DELICIOUS! BUT NOT AS GOOD AS OURS.
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2. Spread ⅔ cup homemade or commercial strained yogurt evenly over top; set aside and let sit for 10 minutes. 3. Grasp paper towels and fold yogurt in half; peel back towels. 4. Rotate plate 90 degrees and repeat folding and peeling 2 more times to consolidate yogurt into smaller, drier mass; you should have about ½ cup labneh.
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Red Quinoa Tabbouleh with Labneh; Dukkah Crusted Labneh Balls from Port and Fin; Israeli Cauliflower Steaks with Labneh from Tasting Table; Shakshuka with Labneh from From the Kitchen; Israeli 7 Layer Salad with Labneh Poppyseed Dressing; Labneh with Olives, Pistachios and Oregano from Ottolenghi; Herbed Labneh with Preserved Lemon from Bon Apetit
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In a world where food trends are being constantly one-uped, it’s hard to distinguish a dish that’s worthy of the hype. Yogurt cheese is one of those things that can’t be topped. Some call it Lebanese cream cheese, but it’s most commonly known as labneh. You’ll find it on most Mediterranean breakfast menus as a savory ingredient.
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Labneh (LEB-neigh) is a trendy food that’s nothing more than strained yogurt with a rich, creamy texture similar to whipped cream cheese. The fashionable Lebanese ingredient is expensive to purchase, but it’s thankfully ridiculously easy to make. Be sure to start with regular whole-milk yogurt, not Greek yogurt. Use your homemade labneh as a bagel or toast spread, smear it …
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HOW TO MAKE LABNEH STRAINED YOGURT | FUSS FREE FLAVOURS
Step 1 – Add a good pinch of salt to 500 g of Greek style yogurt, and stir it in. Step 2 – Spoon the mixture into a cloth jelly bag, or onto a large square of muslin or cheesecloth and clip the corners together. Hang the bag over a bowl to let the liquid drain out.
From fussfreeflavours.com
From fussfreeflavours.com
HOW TO MAKE LABNEH (2-INGREDIENT RECIPE) - LITTLE SUNNY KITCHEN
In a medium bowl, combine the yogurt with salt and mix well. Line a colander with a cheesecloth and place that over a bowl. Transfer the yogurt to the cheesecloth, and tie it or seal it with a rubberband. Place heavyweight over the cheesecloth (I use 2 cans), and place in the fridge overnight and up to 2 days.
From littlesunnykitchen.com
From littlesunnykitchen.com
LABNEH : SUBSTITUTES, INGREDIENTS, EQUIVALENTS - GOURMETSLEUTH
Labneh is made from fresh yogurt which has been well strained to remove all the whey. The remaining product makes a thick, spreadable cheese. This is a popular Middle Eastern food. The remaining product makes a thick, spreadable cheese.
From gourmetsleuth.com
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TIP OF THE DAY: LABNE OR LABNEH - THE NIBBLE WEBZINE OF FOOD …
Labné or labneh (pronounced LOB-nay or LOB-neh) is the Lebanese version of cream cheese: yogurt cream cheese. It isn’t made with vegetable gum and shaped into a brick like American cream cheese. Rather, it’s thicker than yogurt and comes in …
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HOW TO MAKE GREAT LABNEH - LE PETIT OEUF - BRAIN FOOD STUDIO
Lay the cloth over a bowl, or sieve. Pour your yoghurt into the middle of the cloth, then gather the corners up and tie them all together, making a pouch. Now suspend this over a bowl and store in the fridge. If you used a sieve, you can simply rest the sieve over a bowl. To make labneh, leave it for 24-48 hours, however, if you just want to ...
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