Labneh Lebanese Yogurt Recipe

Yogurt: The base of the recipe, providing the creamy texture and tangy flavor. Use full-fat or Greek varieties for best results.

Salt: Enhances the flavor of the yogurt and helps in the straining process to achieve the right consistency.

For an extra creamy labneh, use full-fat yogurt instead of Greek yogurt. Additionally, to enhance the flavor, consider adding a pinch of garlic powder or a drizzle of olive oil before serving.

• full-fat or greek plain yogurt - Substitute with strained plain yogurt: Straining regular plain yogurt through a cheesecloth for several hours can achieve a similar thick consistency to Greek yogurt.

• full-fat or greek plain yogurt - Substitute with sour cream: Sour cream has a similar tangy flavor and creamy texture, making it a good alternative.

• full-fat or greek plain yogurt - Substitute with cream cheese: Blending cream cheese with a bit of milk can mimic the texture and richness of labneh.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity to achieve a similar taste.

• To store your labneh, transfer it to an airtight container. This will help maintain its creamy texture and prevent it from absorbing any unwanted odors from the fridge.
• Keep the container in the coldest part of your refrigerator. Properly stored, labneh can last up to two weeks, giving you plenty of time to enjoy it with a variety of vegetables, meats, and fruits.
• For an extra layer of preservation, you can cover the surface of the labneh with a thin layer of olive oil. This not only helps to keep it fresh but also adds a delightful richness to its flavor.
• If you wish to freeze labneh, scoop it into a freezer-safe container. Make sure to leave some space at the top as the labneh may expand slightly when frozen.
• Label the container with the date so you can keep track of its freshness. Frozen labneh can be stored for up to three months.
• When you're ready to use the frozen labneh, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain its creamy consistency.
• Once thawed, give the labneh a good stir to reincorporate any separated liquid. It may not be as thick as fresh labneh, but it will still be delicious and perfect for spreading on bread or using as a dip for vegetables.
• For a quick and easy snack, pair your labneh with some cucumber slices, cherry tomatoes, and a drizzle of olive oil. This combination is not only refreshing but also packed with nutrients.
• If you have a sweet tooth, try spreading labneh on a slice of whole-grain bread and topping it with a drizzle of honey and a sprinkle of chopped nuts. This makes for a delightful and healthy breakfast or dessert option.

• Place the labneh in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.

• Transfer the labneh to a small saucepan and warm it over low heat on the stovetop. Stir frequently to ensure even heating and prevent it from sticking to the bottom of the pan.

• If you prefer a more traditional method, place the labneh in an oven-safe dish and cover it with aluminum foil. Warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until it is heated through.

• For a quick and easy option, use a double boiler. Place the labneh in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until it is warmed to your liking.

• If you have a sous vide machine, seal the labneh in a vacuum-sealed bag and immerse it in a water bath set to 140°F (60°C) for about 20 minutes. This method ensures even heating without altering the texture.

• Mixing bowl: Use this to combine the yogurt and salt thoroughly.

• Strainer: This will hold the cheesecloth and allow the whey to drain out of the yogurt.

• Cheesecloth: Essential for straining the yogurt to achieve the thick consistency of labneh.

• Bowl: Place this under the strainer to catch the whey as it drains from the yogurt.

• String or twine: Use this to tie the edges of the cheesecloth together securely.

• Refrigerator: Necessary to keep the yogurt mixture cool while it strains for 24 hours.

• Container: Store the finished labneh in this to keep it fresh in the fridge.

Use greek yogurt: Greek yogurt is already thick, reducing the straining time needed to achieve the desired consistency.

Double the batch: Make a larger batch of labneh to save time on future preparations.

Pre-mix salt: Mix the salt into the yogurt the night before to streamline the process.

Use a fine mesh strainer: A fine mesh strainer can speed up the straining process compared to regular cheesecloth.

Refrigerate overnight: Start the straining process in the evening so your labneh is ready by the next day.