Labaneh is the Middle Eastern version of cream cheese, and making it is simple! You need a quality full-fat yogurt and a cheesecloth. Feeling fancy? Sprinkle some Za’atar and olive oil before serving, and enjoy with pita or crackers.
How to Make Labaneh?
If you have yogurt and cheesecloth…you can make labaneh.
Selecting yogurt: High-quality yogurt is essential for making good labaneh. Use plain, whole-milk yogurt for a rich and creamy result.
Straining: To make labaneh, the yogurt is strained to remove excess whey. This can be done by placing the yogurt in a cheesecloth and allowing it to drain for several hours or overnight. The longer it strains, the thicker the labaneh will be.
Flavoring (optional): Labaneh can be enjoyed plain or seasoned with various herbs and spices. Common additions include salt, olive oil, garlic, herbs like mint or thyme, and spices like za’atar.
Serving: Labaneh is often served as a dip or spread. It can be enjoyed with pita bread, crackers, or vegetables. Some people also use it as a base for wraps or sandwiches.
Why You’ll Love This Recipe
- Creamy and tangy flavor
- Versatility
- Easy to make
Pro-Tips
Choose the right yogurt: Labaneh is made by straining yogurt to remove excess whey, resulting in a thicker consistency. To get the best results, use full-fat yogurt, as they have a higher fat content and will yield a creamier labaneh.
Add flavorings: While labaneh is delicious on its own, you can enhance its flavor by adding various herbs, spices, and other flavorings. Try adding minced garlic, chopped fresh herbs like mint or cilantro, or a drizzle of olive oil for extra flavor.
Experiment with different straining times: The longer you strain the yogurt, the thicker and creamier the labaneh will be. You can experiment with different straining times to achieve your desired consistency. For a spreadable labaneh, strain for 12-24 hours, and for a firmer cheese-like texture, strain for 24-48 hours.
FAQs
Once you’ve made labaneh, store it in an airtight container in the refrigerator. It will keep for about a week. You can also store it in olive oil, which will help preserve its freshness and add extra flavor.
Labaneh provides a blank canvas for toppings. Try adding a drizzle of honey, pomegranate seeds, a sprinkle of za’atar or sumac, or some toasted nuts for added texture and flavor.
Labaneh is versatile and can be enjoyed in many ways. Spread it on bread or crackers, use it as a dip for vegetables or pita chips, or incorporate it into recipes like salads, sandwiches, or wraps.
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Labaneh
Description
Equipment
Ingredients
- 1 lb (450g) yogurt (whole milk)
Optional for flavoring:
- 1 garlic clove crushed
- a pinch of salt
Optional for serving:
- olive oil, Za'atar, and pomegranate seeds (optional)
- Za'atar
- pomegranate seeds
Instructions
- Mix the yogurt with garlic and salt (optional).
- Place the yogurt into the cheesecloth.
- Pick up the edges of the cloth and tie at the top. Hang from a kitchen sink faucet to drain overnight (let time do the hard work) for up to 24 hours.
- In the morning, the whey strains out, leaving you with a very thick (and delicious) cheese.
- Store in the fridge in a closed container for up to 10 days.
7 comments
Love it!
thank you
Great!
🙂
So easy!
I can’t believe how easy it is
LOVE it