LABNEH (LEBANESE CREAM CHEESE)
This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Provided by LEBANESE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time P1DT5m
Yield 32
Number Of Ingredients 3
Steps:
- Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
- After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g
LABNEH (LEBANESE YOGURT)
This is a Lebanese dish, excellent for dipping with vegetables or spreading on bread. It can also be used as a topping for just about any dish.
Provided by Baritone Bob
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 1 g, Cholesterol 5.6 mg, Fat 7.2 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 96.4 mg, Sugar 1 g
YOGURT CHEESE (LABNEH)
This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.
Provided by evelynathens
Categories African
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a large bowl stir the salt into the yoghurt.
- Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
- Pull corners up and tie tightly.
- Suspend from a stationary object over a bowl (to catch liquid).
- Let this hang overnight or about 12 hours.
- When well drained it will be the consistency of cottage cheese.
- Remove from the cloth.
- Store covered in the refrigerator until needed.
- You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
- Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
- To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
- Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
- Chill until firm.
- This will take several hours.
- After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
- Seal the jar and store at room temperature.
- The labneh will keep this way for several months but you will have eaten them all up long before that!
- Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.
Nutrition Facts : Sodium 2325.5
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GREEK YOGURT CHEESE (FRESH LABNEH) | LIVE EAT LEARN
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4.9/5 (11)Category Dips, Sauces, And Salsas, SnacksCuisine American, Greek, MediterraneanCalories 38 per serving
- Prep: Scoop Greek yogurt onto the center of a large cheesecloth or clean cloth. Wrap so Greek yogurt is completely encompassed in the cloth, and set into a mesh strainer.
- Strain: Set strainer over a large bowl and place a heavy can on top to help squeeze out the whey liquid. Allow yogurt to strain for 1 to 3 days in the fridge, or until liquid is no longer dripping out of the yogurt and it is thick.
- Flavor: Unwrap cloth and scoop cheese into a bowl. With a spoon or spatula, mix in olive oil and salt, adding more of either to suit your taste. Add optional flavor variations (see notes).
- Shape: You can store this in log or ball form. For logs, shape cheese into a log, wrap in parchment paper, and store in the fridge. For cheese balls, roll yogurt cheese into small balls with clean hands. Store in a jar of olive or canola oil in the fridge.
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- Wet a clean piece of food-safe cotton fabric such as a butter muslin and wring out any excess water. You can also use a large coffee filter or even a wet paper towel. Line the inside of a wire sieve with the damp cloth or filter and set it over a bowl.
- Pour the yogurt into the lined sieve. Cover and refrigerate for 2-3 hours. You'll have a lot of whey accumulated in the bottom of the bowl which you can discard (or save and use to marinate meat or fish). Put the sieve back over the bowl and continue to drain the yogurt overnight.
- When the Labneh is done, it should be at least as thick as soft butter, but you can continue straining it longer if you want it to be firmer.
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3.6/5 (84)Calories 21 per servingCategory Appetizer, Cheese
- Set a mesh strainer over a large bowl. The bowl should be deep enough so that there are at least a few inches of space between the bottom of the bowl and the strainer.
- Line the strainer with a fine mesh nylon straining bag (or 2 layers of cheesecloth.) I like nylon bags instead of cheesecloth because they last forever and are so much easier to clean. They can be rinsed and laundered over and over again.
- Pull the fabric up around the yogurt and twist it tightly so liquid starts dripping into the bowl (you can use a clip if you like to hold it tight.) Place a small plate on top, and then weight it down with a brick or heavy can. Set this in the fridge for 24 hours. Check it once or twice to make sure that it's draining. If not, increase the pressure, and make sure the yogurt is sitting above the liquid. The longer you let it drain, the thicker the cheese will become. It can go up to 48 hours, but usually 24 hours is sufficient.
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- Labneh Dip With Roasted Tomatoes. This dish is the perfect combination of savory and sweet, with a little bit of acidity to balance it all out. The roasted tomatoes add a lovely depth of flavor, while the labneh provides a creamy and refreshing contrast.
- Labneh Cheesecake Bars with Honey Caramel. Calling all cheesecake lovers! This recipe is the perfect treat for you. It’s creamy and rich with just the right amount of sweetness.
- Homemade Labneh and Labneh Balls. If you’ve ever been to a Middle Eastern market, you’ve probably seen labneh. Making your own labneh at home is surprisingly easy, and it’s a great way to use up extra yogurt.
- Labneh Za’atar Toast. Toast is the ultimate lazy food. It’s quick, it’s easy, and it requires minimal effort. But that doesn’t mean it has to be boring.
- Loaded Labneh Toast. Breakfast is the most important meal of the day. So why not start your day with something a little more exciting than your standard bowl of cereal?
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