Labneh (or Lebneh) is one of the simplest and most versatile treasures of Middle Eastern cuisine. It isn’t a traditional cheese in the strictest sense, but rather yogurt that has been strained. Through a slow drainage process, it loses its whey, transforming into a thick, velvety cream with a pleasantly tangy flavor.
An essential staple in Middle Eastern cooking, it is described as the centerpiece of meze (the convivial appetizer platter), traditionally served with a generous drizzle of extra virgin olive oil and warm pita bread. You can easily customize it with your favorite spices.
To prepare Labneh spread, all you need is yogurt and salt, plus the patience to let gravity do the work. After 24 hours of resting, the texture becomes similar to fresh goat cheese or cream cheese, making it perfect for shaping or spreading on crostini.
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Pour the whole milk yogurt into a bowl. Add 1/2 teaspoon of salt and mix thoroughly to ensure it is evenly distributed. The salt not only adds flavor but also helps the yogurt release its whey more quickly.
This spread is delicious plain, but you can experiment by thoroughly mixing in your favorite spices. For the black pepper version shown, mix in one generous tablespoon of ground pepper before straining. For the paprika version, simply add a dusting of sweet paprika just before serving.
Place a fine-mesh strainer over a deep bowl. Line the strainer with sterile cheesecloth or a clean cotton kitchen towel. Pour the yogurt into the center of the cloth, then gather the edges and tie them with kitchen twine to create a bundle.
Place the entire setup in the refrigerator and let it strain for exactly 24 hours. A clear liquid, the acidic whey, will accumulate at the bottom of the bowl. If your bowl isn't deep enough, check periodically and empty it as needed to prevent the liquid from touching the cloth. After 24 hours, open the bundle and transfer the firm yogurt block to a bowl.
Serve it plain or, following Middle Eastern tradition, garnished with plenty of extra virgin olive oil, salt, and pepper.
Beyond pepper and paprika, feel free to get creative with fresh chives or grated lemon zest.
Labneh can be stored in the refrigerator in an airtight container for about 4 to 5 days.
