Delicious Homemade Labneh Or Yogurt Cheese

Is there a healthy, light and tasty cream cheese? Yes! There are many options, including labneh or yogurt cheese. This delicious option is easy to make at home!

If you want to learn how to do it step by step, you should read this article. You will get the perfect spreadable healthy cheese that you can season to your preferences to suit your taste.

Labneh or yogurt cheese: Mediterranean spreadable cheese

This creamy cheese is included in traditional dishes in some countries such as Syria, Turkey, Jordan, Lebanon and Greece. Although you can find it in markets, many people decide to make it themselves.

It is a simple recipe for several reasons. You only need two ingredients: yogurt and salt. You also only need a few kitchen utensils, and the recipe does not require heat or any other temperature. A little time and patience will lead to amazing results!

Due to its consistency and neutral taste, labneh or yogurt cheese is very versatile. Like hummus, it is perfect for dipping bread or vegetable sticks in. You can also use it as a creamy topping for a sandwich or salad.

We are sure that your whole family will love it, as it is easy to make and can be used in many ways in the kitchen.

Recipe for labneh or yogurt cheese

As with all recipes, the amount can be adjusted depending on how many people to eat with and how much to use for the selected dish.

The ingredients and materials to be used

• 500 grams of natural yogurt.
• 1/4 teaspoon salt.
• To serve: Extra virgin olive oil, spices or fresh herbs to taste.
• A wide and thick cotton cloth, gauze or similar fabric (otherwise the yogurt will seep straight through).

• 1 large bowl.
• 1 large si.

How to make this recipe for labneh or yogurt cheese

• First, the fabric is laid over the sieve. It is best that the latter is with small holes. Place it on top of the bowl so that there is enough space between them to be able to drain the yogurt.
• Pour the yogurt into a container,  add salt and mix well with a whisk.
• Slowly pour it over the fabric. Close it tightly and tie with a piece of string. Store it in the refrigerator.
• If you want to make a spreadable cheese, 8 to 10 hours of drainage will be enough. Remove the yogurt and season with olive oil and the spices or fresh herbs you have selected. If you do not want to eat it right away, you can store it in an airtight container.
• You can also make it thicker by letting it drain longer, between 24 and 36 hours. After removing the substance from the mixture, one can make cheese balls using a spoon. Put them in a glass jar with olive oil and other spices if you want more flavor.

Some people use whole milk for this recipe. If you like this option better, just boil the milk and then mix it with yogurt. The result will be just as delicious and creamy.

Ways to eat labneh or yogurt cheese

You can add this yogurt cheese to either sweet or savory dishes. It is very common in classic appetizers in the countries of the Mediterranean and the Middle East. It is actually an ingredient in a typical morning made with olives, tomato and cucumber.

People often spread it on pita bread, toast bread or vegetable sticks just like with hummus or baba ghanoush.

You can also use it to make sauces and salad dressings. In either case, it is a good idea to season it with other ingredients, whether it is fresh herbs, spices or chopped nuts. If you add cumin or za’atar, it is a perfect way to add the original flavor to the popular cuisine of the countries from which the recipe originates.

Some people also use it to make cheesecake. If you have a sweet tooth or fancy dessert, this ingredient is perfect for fruit, compote, nuts and a bit of honey.

Another option is spicy cheese balls of labneh that you can cut out and add to salads, serve rolled in sesame seeds as an appetizer or add to pasta dishes.

Several things you should keep in mind in order to make that recipe successful

To get the best results, make sure you choose good quality yogurt. This is because the raw materials are the key to the success of this recipe. Be sure to choose a yogurt that contains whole milk and lactic acid without any other added ingredients.

This dish is made with yogurt from either cows or sheep in the countries where it is considered traditional. However, you can also use goat yogurt if you prefer. Cow’s milk gives it a smoother and more neutral taste. Fermented milk and protein yoghurt with extra fat or 0% sugar must be added.

You can even choose both low-fat and high-fat yogurt. However, choosing low-fat yogurt will result in a lighter, slightly duller and less creamy labneh. Greek yogurt (without added sugar) or homemade yogurt are other good options.

You will need to store the labneh in the refrigerator once you have made it. When it is most creamy, it can last for a maximum of three to four days when stored in an airtight container. Marinated in olive oil, it can last a little longer and can be eaten for up to a month after.

It is a good idea to take it out of the fridge 15 minutes before eating it,  to let the temperature rise a little so that the taste is more prominent.