Labneh

The fundamental characteristics of Labneh, a typical Middle Eastern strained yogurt made with yogurt and salt, are its creamy texture and mild flavor. It is made without any particular standards; plain full-fat yogurt is blended with salt and left to filter for 12 to 24 hours.

The yogurt whey separates during the straining process, leaving a thick and solid cheese-like result. It comes in a variety of textures, from creamy to dense, but it always has a mild, somewhat salty flavor. Although Labneh is a Middle Eastern word, strained yogurt variations can be found in a variety of nations and locations, including Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom.

Cow milk is most commonly used, but other types, such as goat yogurt in Greece, are also popular. Labneh is served as part of a mezze in several Levantine nations, with flatbread and other small dishes. It can be eaten pure with a drizzle of olive oil or chopped mint, but it's also delicious spread on bread or bagels. It's used as a condiment in a variety of meat and vegetable recipes.

It can be shaped into balls and preserved in olive oil, or sprinkled with crushed nuts or spices and served as a decorative appetizer, due to its thick consistency.