{try this} How To Make Labneh

Do you have enough labneh in your life? It really is delightful stuff. In case you’re not familiar with it, labneh is simply strained, full-fat yogurt – thick, creamy, tangy, and good on everything. It’s a staple of the Levant region (Lebanon, Syria, Palestine, Israel, and Jordan) and it should always be in your fridge.

So what do you do with it? You can spread it on toast, add herbs and olive oil for a super quick dip, stir it into spicy dishes, and much more. I basically put a dollop on everything I eat. One of my absolute favorite things to eat is a piece of crusty sourdough toast spread with a thick smear of labneh, sprinkled with gray salt, chili flakes,  and lemon zest, and drizzled with olive oil.

Here are even more ideas of how you can use it, from The Kitchn and Bon Appetit.

Of course, being yogurt, it’s full of all of those good probiotics that keep your belly in check. Luckily, it’s super easy to make and keeps in the fridge well for a few weeks.

How to Make Labneh

  • Use full-fat (whole milk) yogurt of high quality. I think the best choice is Straus organic plain, whole milk yogurt.
  • Put a fine mesh strainer over a deep bowl. There should be at least 2 inches between the bottom of the strainer and the bowl. Add 3-4 layers of cheesecloth.
  • Pour yogurt into cheesecloth. Put the entire contraption in the fridge and let it strain for 8-12 hours (for creamy consistency) or up to 24 hours (for a thicker, more cheesy consistency.)

  • Remove labneh from cheesecloth and transfer to a covered container. Store in the fridge for up to 2 weeks and eat as desired.
  • The liquid that has come out is whey – there are loads of things you can do with whey, as well – like make this tasty carbonated lemonade or use it in bread or other fermented foods.

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