Labneh: A Creamy, Tangy Cheese With A Unique Texture

Labneh is a soft cheese made by straining yogurt to remove whey. It originated in the Middle East and is now a staple in Mediterranean cuisine. The word labneh comes from the Arabic word laban, meaning white or milk. It is made by mixing yogurt with a little salt, and then straining it to remove the whey. This results in a thick, creamy, and spreadable dip with a tangy flavour.

How to make labneh

Labneh is a soft, creamy, tangy, and exotic cheese that is very easy to make. It is a staple in Middle Eastern cuisine and is made from strained yogurt. Here is a simple recipe to make labneh at home:

Ingredients:

• Yogurt: It is recommended to use goat milk yogurt or high-quality whole milk yogurt. You can also use Greek yogurt or any other plain yogurt, including non-dairy plant-based yogurt.
• Salt: A small amount of salt is added for flavouring and to help draw out the whey from the yogurt. You can reduce the quantity or omit it if you prefer less salt.

Instructions:

• Season the Yogurt: In a large bowl, mix together 900g of yogurt with 1 teaspoon of sea salt. Stir well to combine.
• Drain the Yogurt: Line a bowl with two layers of cheesecloth or a fine mesh strainer. Transfer the seasoned yogurt into the prepared bowl or strainer. If using cheesecloth, tightly seal it around the yogurt and tie it with a string. Hang it over a bowl in the fridge for 24 hours to remove any excess liquid.
• Serve the Labneh: Remove the labneh from the cheesecloth or strainer and place it in a large bowl. Whip the labneh using a spatula until it becomes creamy and smooth. Spread it onto a plate or bowl and top it with extra virgin olive oil, za'atar (a Middle Eastern spice blend), or fresh herbs such as thyme, oregano, or mint.
• Storage: Store the labneh in an airtight container in the fridge for up to 5 days. You can also preserve it in olive oil by forming the labneh into balls and submerging them in olive oil. This will allow it to last for up to 2 months.

Tips and Variations:

• You can use labneh as a dip with crackers, pita, or vegetables, or as a spread on sandwiches or bread.
• Get creative with toppings and mix-ins! Try drizzling honey and nuts, olive oil and herbs, pesto and pine nuts, or za'atar and pomegranate molasses.
• For a more tangy flavour, add a squeeze of lemon juice.
• Labneh is very versatile and can be used in both sweet and savoury dishes. Experiment with different herbs, spices, and toppings to find your favourite combinations.

Labneh's origins

Labneh is a soft cheese with origins in the Middle East, specifically the Levant region, which includes modern-day Lebanon, Syria, Palestine, Jordan, and Israel. It is believed to date back to 5000 BCE-2000 BCE, when it was created as a means of preserving yogurt before refrigeration. By straining yogurt to remove excess whey, people were able to create a thicker, more concentrated product that could be stored for longer periods without spoiling.

One of the earliest methods of straining labneh involved using animal intestines. Sheep or goat intestines were cleaned and used as natural filters. The yogurt was poured into the cavities, which were then hung up to allow gravity to do the work of draining the whey. This ancient technique was effective and ensured the labneh could be stored for an extended period.

As time progressed, a more refined method emerged using cheesecloth, a loosely woven cotton fabric. This allowed for better control over the thickness and texture of the final product. The yogurt would be placed in the cheesecloth, tied securely, and hung over a bowl or suspended from a hook. The whey would drip through the fabric, leaving behind a smooth and creamy labneh with the desired consistency. This method became widely adopted and continues to be the standard in many households today.

Over the years, labneh spread throughout the Middle East, including Turkey, Iran, and Iraq, with each region adapting the preparation to suit local tastes and available ingredients. Turkish labneh, known as "süzme yoğurt," differs from traditional labneh in texture and nutritional content, with higher protein and fat content and no probiotics.

Today, labneh is enjoyed in various ways, including as a dip or spread, a topping for grilled meats or charcuterie boards, or as an ingredient in recipes such as vegetarian lasagna. It is considered a staple in many Middle Eastern and Mediterranean cuisines and can be found in grocery stores or easily made at home.

Labneh's nutritional value

Labneh is a soft cheese that is made by straining yogurt to remove the whey. It is often made from cultured dairy products like kefir, Greek yogurt, or probiotic yogurt, which are rich in beneficial bacteria. This straining process is what gives labneh its thick consistency, similar to that of whipped cream cheese.

Labneh is a good source of several micro- and macronutrients. It contains a good amount of protein and fat, as well as micronutrients like calcium, vitamin A, phosphorus, potassium, and magnesium.

• Sodium: 530 mg (23% of the RDI)
• Calcium: 14% of the RDI
• Vitamin A: 6% of the RDI
• Iron: 2% of the RDI

Labneh is also a good source of probiotics, which are beneficial bacteria that support gut health. It is also relatively low in lactose, making it a suitable option for those with lactose intolerance.

In terms of calories, labneh is relatively low-calorie, with about 69 calories per serving. It is also a low-carb food, making it a good option for those watching their carbohydrate intake.

Overall, labneh is a nutritious and versatile food that can be easily incorporated into your diet. It can be used as a dip, spread, or even as an ingredient in desserts.

Labneh serving suggestions

Labneh is a soft cheese with a creamy, tangy flavour and a thick, spreadable consistency. It is made by straining yogurt to remove the whey, and it is a staple of Middle Eastern cuisine.

As a Dip

Labneh is often served as a dip, accompanied by bread, crackers, or vegetables. Pita bread is a traditional choice, but it also pairs well with garlic Turkish bread or bruschetta. For a healthier option, try dipping carrots, cucumber, or other crisp veggies.

As a Spread

Labneh can be spread on bread, toast, or a sandwich. Try it on a bagel or a breakfast toast with honey and fruit, such as figs or berries. For a savoury sandwich, pair it with vegetables like tomato, cucumber, radish, parsley, mint, and olives, and a drizzle of olive oil.

On a Mezze or Charcuterie Board

Labneh is a perfect addition to a mezze platter or a charcuterie board. Spoon it into a small bowl and swirl it with a glug of olive oil and a sprinkle of za'atar. Add some veggies, pita, and olives, and it's sure to be a hit!

As a Topping

Labneh can be used as a topping for grilled meats or as an alternative to sour cream on tacos. It also works well as a topping for salads, adding a rich creaminess. For a sweet option, try it on a pavlova with brown sugar and strawberries.

In Baking

Labneh can be used in baking, adding a tangy twist to recipes. For example, it can be used in place of cream cheese in a cheesecake or as icing for a spiced carrot cake.

In Dishes

Labneh can be cooked into various dishes, such as Moroccan chicken brochettes, roasted cucumber sandwiches, or vegetarian lasagna. It can also be added to grain salads or paired with fried chickpeas in garlic butter.

With Sweet or Savoury Mix-Ins

Labneh is delicious when mixed with sweet or savoury ingredients. For a savoury option, try mixing in roasted or sautéed onions or garlic. For something sweeter, add honey or a savoury mix of jams.

As a Side

Labneh can be served as a side dish, especially with eggs. Try it with soft-boiled eggs, poached eggs, or scrambled eggs.

As a Base

Labneh can be used as a base for other recipes, such as beetroot labneh or olive labneh dip. Simply top the labneh with crushed pistachios, chopped olives, or parsley to create a flavourful dip.

Dehydrated

Labneh can be dehydrated for a few days to create bite-sized 'cheese' balls. These can be coated in spices such as sweet paprika and Italian herb blend and preserved in olive oil.

Labneh storage

Labneh is a soft cheese made from strained yogurt. It is a staple in Middle Eastern cuisine and is known for its thick, creamy, and spreadable texture.

Storing Labneh

Labneh can be stored in an airtight container in the refrigerator for up to 2 weeks. It is important to note that the longer you let labneh sit at room temperature, the more its texture will degrade, so it is best to keep it refrigerated.

If you want to preserve labneh for longer, you can freeze it for up to 1 month. To do this, portion the labneh into small containers, seal each container with a tight-fitting lid, and optionally wrap the containers in cling film before placing them in the freezer.

Another method of preserving labneh is to shape it into balls and submerge them in olive oil. This method can preserve labneh for up to 6 months when stored in a dark place. It is important to ensure that the balls are completely submerged in oil at all times.

Additionally, labneh can be preserved in oil and stored in a cool, dark place for up to 3 months. To prepare the labneh, roll it into balls and coat them with herbs and seasonings. Then, place the balls in a jar and fill it with extra-virgin olive oil, ensuring that the labneh is completely submerged.

Storing Toppings

If you plan to add toppings to your labneh, such as herbs, spices, or olive oil, it is recommended to store the toppings separately to maintain the freshness of the labneh.

Frequently asked questions