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+ servings
Labaneh dip on a plate

Labaneh

Author Rachel
Prep Time 5 minutes
Resting time 12 hours
Yield 1 cup
Print Pin Recipe

Description

Labaneh is the Middle Eastern version of cream cheese, and making it is simple! You need a quality full-fat yogurt and a cheesecloth.
Kosher, Dairy

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.
  • To serve, spread labaneh on a plate or in a small bowl and top with olive oil, Za'atar, and pomegranate seeds.
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