How to Make Labneh (Easy Recipe)
User Reviews
4.7
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 -10
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Calories
102 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Vegan
How to Make Labneh (Easy Recipe)
Description
How to Make Labneh (Easy Recipe) begins with stirring sea salt into Greek yogurt to enhance flavor and aid in draining excess water. The yogurt is wrapped tightly in cheesecloth and hung in the refrigerator for 24 hours, resulting in the thick, velvety consistency characteristic of labneh. The strained labneh is then whipped for a light, creamy texture.
The accompanying burst cherry tomatoes are cooked gently with salt, pepper, fresh herbs, and red chili flakes to add warmth and savory notes. Za'atar, a blend of herbs and spices, is sprinkled on top, contributing an earthy, tangy flavor that complements the labneh. This combination makes a versatile spread suitable for breakfast, snacks, or appetizer platters.
Labneh can be stored refrigerated in sealed containers and served fresh with the tomato mixture. It can be used similarly to cream cheese, making it a useful ingredient in sandwiches and dips.
Ingredients
- 900 g Greek yogurt
- 1 tsp salt sea salt
- 3 cups cherry tomato
- 1 tsp salt sea salt
- 1 tsp black pepper
- fresh herbs handful, of choice
- 1 tsp red chili flakes
- 1 tbsp. za'atar spice blend
- fresh herbs for topping
Instructions
- Into the 900g tub of yoghurt add the 1 tsp of sea salt, stir to combine then transfer all the yogurt to a bowl lined with two layers of cheesecloth. Tightly seal the cheesecloth around the yoghurt, tie it with string and hang it over the bowl for 24 hours in the fridge to remove any excess liquid.
- To serve, remove the labneh from the cheesecloth and whip it in a large bowl using a spatula.
- Spread the labneh onto a bowl and set aside.
- For the tomatoes. To a large pot, add the tomatoes, salt, pepper, fresh herbs and chili pepper flakes and cook on low heat for 15 minutes or until burst.
- For service, place the burst tomatoes onto the plate with labneh and top with tomatoes, some more fresh herbs and za'atar.
- If you don't plan on eating all the labneh at once I suggest storing the labneh and tomatoes separately in the fridge in a tightly sealed container. Prepare the layered dip as needed before serving.
- NOTE: you can use labneh as you would cream cheese so really have fun with it! It's such a versatile dip/cheese, you're going to fall in love!
Notes
- Use full-fat Greek yogurt for a richer labneh, though non-fat yogurt can also work.
- Salt in the yogurt helps flavor and drainage but can be omitted if desired.
- Store labneh and tomato topping separately for freshness; combine just before serving.
- Labneh can be used interchangeably with cream cheese in recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 10 | |
| Calories | 102kcal | 5% |
| Carbohydrates | 5.4g | 2% |
| Protein | 9.1g | 18% |
| Fat | 5.1g | 8% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 0.6g | 4% |
| Cholesterol | 30.3mg | 10% |
| Sodium | 273.4mg | 11% |
| Fiber | 0.5g | 2% |
| Sugar | 4.8g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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