Labneh has a consistency like cream cheese but fewer calories and a slightly tangier flavor.

This recipe yielded around 3 cups of homemade labneh so you can adjust the amount of starting yogurt, depending on how much labneh you’d like.

By Rochelle Bilo w January 9, 2015 Peden + Munk We love labneh. In this recipe I spiced up the labneh with harissa and rolled them in fresh parsley and lemon zest.

For this recipe, though, the labneh needs to be a thicker consistency, like cream cheese, so you can roll it into balls, so you want to hang it for about 48 hours. How To Strain the Yogurt to make Labneh: There are two popular strainers that I can recommend for making the Labneh Cheese Balls. Shaped into balls and covered in olive oil (the traditional way to store this cheese), labneh will keep in the refrigerator for up to 2 months. The only difference between labneh and Greek yoghurt is the addition of salt. But while it's highly versatile, perhaps its most delicious application is by itself, lightly rolled in various spices and packed in oil."

Follow Marianna's directions to make it at home; it's part of a typical Middle Eastern breakfast!

You can make this recipe

Store your homemade labneh in an airtight container in the fridge for up to two weeks. In this recipe I spiced up the labneh with harissa and rolled them in fresh parsley and lemon zest. In a medium bowl, using a rubber spatula, stir the yogurt with the sour cream until well combined. 13 Delicious Ways to Eat All the Labneh These labneh recipes are on heavy rotation in our kitchens. Labneh is often rolled into balls and stored in olive oil.

To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer! Labneh is one of those basic foods that is on the breakfast table every single day no matter what else is being served. ), drain the yoghurt for 10-12 hours longer. Simple to make, labneh is a strained yoghurt cheese with a spreadable texture and a sour, yoghurty flavour. It’s a Middle Eastern staple and it’s incredibly rich and creamy. As I tend to like fresh cheese in spherical form, I was instantly drawn to Marianna's homemade labneh, a creamy, fresh, Middle Eastern cheese made from strained yogurt and preserved in olive oil. It tastes amazing spread on a bit of crusty bread. Labneh balls: A common way to store labneh is to roll it into small balls and preserve them in olive oil.

Homemade labneh is a delicious, extra thick and tangy strained middle eastern yogurt cheese - perfect to use as a spread, dip or as a cream cheese alternative. labneh balls "Labneh is a form of Middle Eastern yogurt cheese, delicious when smeared atop crostini, tucked into savory pancakes, or enjoyed alongside any roasted fruit. All that’s required for this recipe is yoghurt and salt – which encourages the whey to drain off – plus a large square of cheesecloth or muslin and a …

The fashionable Lebanese ingredient is expensive to purchase, but it’s thankfully ridiculously easy to make.

You can make this recipe from scratch starting with milk and a small pot of yogurt. Be sure to start with regular whole-milk yogurt, not Greek yogurt.

Homemade Labneh and Labneh balls This post is a quick, simple DIY for how to make labneh.

This easy labneh recipe makes tangy and spreadable cheese that's perfect with pita.

All that’s required for this recipe is yoghurt and salt – which encourages the whey to drain off – plus a large square of cheesecloth or muslin and a little patience. Chill until firm. It tastes amazing spread on a bit of crusty bread.

Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray. Labneh is often rolled into balls and stored in olive oil. Labneh is a rich and creamy yogurt cheese from the Middle East. Simple to make, labneh is a strained yoghurt cheese with a spreadable texture and a sour, yoghurty flavour. Recipe Card Print Recipe Labneh is a staple in Middle Eastern cuisine, especially among the Levantines. Use your homemade labneh as a bagel or toast spread, smear it on a plate and top with any salad, or drizzle with olive oil and Aleppo pepper and serve as a dip. If you have a small amount of yogurt to strain, say about 2 cups or so, the Donvier Cuispro works like a dream.

How to Make Labneh (Yogurt Cheese) ~ this exciting recipe is a method for making cheese from yogurt!

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