Labneh is a soft, creamy cheese made from strained yogurt. It is very versatile and can be served with sweet or savory toppings, like granola and fruit or za’atar spice, for example. Making your own labneh at home is easy. Recipe courtesy of National Dairy Council.
In a small bowl, add salt to yogurt and mix.
Line a fine-mesh strainer with cheesecloth and place over the top of a medium-sized bowl.
Spoon the yogurt into the strainer with cheesecloth and wrap the sides of the cheesecloth over the yogurt to protect it.
Store in the refrigerator for 24 to 48 hours (the liquid whey will drain into the bowl).
Discard the liquid and move cheese into a serving dish.
Drizzle with olive oil and sprinkle with za'atar seasoning.
Ingredients
Directions
In a small bowl, add salt to yogurt and mix.
Line a fine-mesh strainer with cheesecloth and place over the top of a medium-sized bowl.
Spoon the yogurt into the strainer with cheesecloth and wrap the sides of the cheesecloth over the yogurt to protect it.
Store in the refrigerator for 24 to 48 hours (the liquid whey will drain into the bowl).
Discard the liquid and move cheese into a serving dish.
Drizzle with olive oil and sprinkle with za'atar seasoning.
