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.
Ingredients:
- 32 oz whole milk yogurt, ¾ tsp salt, Early Harvest Extra Virgin Olive Oil, Za'atar spice or chopped fresh herbs, Warm pita bread, Sliced vegetables of choice
Instructions:
- Pour the yogurt into a large bowl. Stir in salt.
- Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)
- To serve, spread labneh in a bowl and top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!
