Labneh
🥫 SauceБГ
Prep15 min
Cook0 min
Total15 min
The Levantine strained-yoghurt cheese — salted yoghurt hung in muslin overnight until thick enough to spread, then finished with olive oil, zaatar and dried mint for breakfast or the mezze table.
Ingredients
Serves:8
Ingredients
- 1 kg full-fat plain yoghurt
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- 1 tsp zaatar
- 1/2 tsp dried mint
Nutrition (estimated)
medium confidence1113kcal · per serving
0.4g
Protein
1.3g
Carbs
124.4g
Fat
Recipe total: 8901 kcal · P 3.2g · C 10.7g · F 995g
Estimated from 5 of 5 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Stir the salt into the yoghurt.
- 2Line a sieve with a double layer of muslin or a thin, clean tea towel, set it over a deep bowl and spoon in the yoghurt. Gather up the cloth and tie it loosely.
- 3Leave it to drain in the fridge for 12–24 hours: 12 for a soft spread, 24 for a firm cheese you can roll into balls. Squeeze the bundle gently once or twice and pour off the whey as it collects.
- 4Turn the labneh into a shallow bowl and swirl a hollow into it with the back of a spoon.
- 5Fill the hollow with the olive oil, sprinkle with the zaatar and crumble over the dried mint. Covered, it keeps for a week in the fridge.
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Questions and answers
How long does Labneh take to make?
About 15 minutes.
What ingredients do you need for Labneh?
5 ingredients: full-fat plain yoghurt, salt, extra virgin olive oil, zaatar, dried mint.
How many servings does this Labneh recipe make?
8 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Labneh?
About 1113 kcal, with 0.4 g protein, 1.3 g carbohydrate and 124.4 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Labneh recipe suit?
It is vegetarian and gluten-free.
What cuisine is Labneh?
Labneh comes from Lebanese cuisine.
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