Labneh is a cheese found in middle east. It’s basically greek yogurt and salt and when the process is complete it has the texture of soft whipped cream cheese.
It’s simple to make a small batch of labneh cheese. If you have the time, it will save you the trip to your local middle eastern grocery store. There are many uses; a dip with fresh herbs or finished on a bagel with Healthy On You® While My Za’atar Gently Weeps spice blend.
Makes 6 servings
cups greek yogurt tsp sea salt tbsp Healthy On You® While My Za'atar Gently Weeps spice blend
cups greek yogurt
tsp sea salt
tbsp Healthy On You® While My Za'atar Gently Weeps spice blend
Add the yogurt and salt in a bowl and mix well.
Spoon the contents into the middle of a cheesecloth, gather up the sides and secure in a bunch with a rubber band.
Sit the cheesecloth in a strainer over a bowl for 12 hours or overnight.
Move the labneh (still tied in a cheesecloth) to the refrigerator for another 12 hours to harden.
Prepare a lipped plate by adding the While My Za'atar Gently Weeps spice blend.
Unwrap the cheesecloth from the hardened labneh. Pinch off small pieces and roll between both palms to create small balls.
Gently roll the balls in the za'atar spice blend. Use in a recipe like the Roasted Golden Beets with Za’atar-Spiced Labneh featured here or eat with fruit or warm flatbread.