Homemade Labneh

Kuwaiti Homemade Labneh Recipe - Vegetarian Yogurt Dip

Region / culture: Kuwait | Preparation time: 12 hours | Servings: 6 |

Vegetarian diet

Introduction

Labneh is a creamy and tangy Middle Eastern cheese made from strained yogurt. It is a versatile ingredient that can be used in both sweet and savory dishes, making it a staple in many Middle Eastern households.

History

Labneh has been a popular dish in Middle Eastern cuisine for centuries. It is believed to have originated in the Levant region, which includes countries like Lebanon, Syria, and Jordan. Traditionally, labneh was made by hanging yogurt in a cheesecloth to drain out the whey, resulting in a thick and creamy cheese.

Ingredients

6 cups plain yogurt
2 tsp salt

How to prepare

In a large bowl, stir the salt into the yogurt.
Place the yogurt in the center of a piece of doubled cheese cloth or a piece of soft cotton.
Pull the corners up and tie them tightly.
Suspend it from a stationary object over a bowl (to catch the liquid).
Let it hang overnight or for about 12 hours.
When it is well drained, it will have the consistency of cottage cheese.
Remove it from the cloth.
Store it covered in the refrigerator until needed.

Variations

Add chopped herbs like mint, parsley, or dill for a fresh flavor.
Drizzle olive oil and sprinkle za'atar or sumac on top for a Middle Eastern twist.
Mix in roasted garlic or sun-dried tomatoes for a savory kick.

Cooking Tips & Tricks

Use full-fat yogurt for the best results, as low-fat or non-fat yogurt may not yield the same creamy texture.

- Make sure to tie the cheesecloth securely to prevent any leakage of the liquid whey.

- You can customize the flavor of your labneh by adding herbs, spices, or even honey before straining.

Serving Suggestions

Labneh can be enjoyed as a spread on toast or crackers, as a dip for vegetables or pita bread, or as a topping for salads and grilled meats.

Cooking Techniques

Straining the yogurt is the key technique in making labneh, as it helps to remove excess liquid and create a thick and creamy cheese.

Ingredient Substitutions

If you don't have cheesecloth, you can use a clean kitchen towel or coffee filter to strain the yogurt.

Make Ahead Tips

Labneh can be made ahead of time and stored in the refrigerator for up to a week. Just make sure to keep it covered to prevent it from drying out.

Presentation Ideas

Serve labneh in a small bowl drizzled with olive oil and sprinkled with herbs or spices for an elegant presentation.

Pairing Recommendations

Labneh pairs well with fresh vegetables, olives, pita bread, and grilled meats. It also complements dishes like falafel, kebabs, and hummus.

Storage and Reheating Instructions

Store labneh in an airtight container in the refrigerator for up to a week. To reheat, let it come to room temperature or gently warm it in the microwave for a few seconds.

Nutrition Information

Calories per serving

Each serving of labneh contains around 80 calories, making it a relatively low-calorie option for a creamy cheese.

Carbohydrates

Labneh is low in carbohydrates, making it a suitable option for those following a low-carb diet. Each serving contains approximately 2 grams of carbohydrates.

Fats

Labneh is a good source of healthy fats, with each serving containing around 5 grams of fat. These fats are essential for maintaining healthy skin, hair, and overall bodily functions.

Proteins

Labneh is a rich source of protein, with each serving providing approximately 6 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Labneh is a good source of calcium, which is important for maintaining strong bones and teeth. It also contains other essential nutrients like vitamin B12 and riboflavin.

Alergens

Labneh is a dairy product, so it may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Labneh is a nutritious and delicious cheese that is low in carbohydrates, rich in healthy fats and protein, and packed with essential vitamins and minerals.

Summary

Homemade labneh is a delicious and nutritious cheese that is easy to make at home. With its creamy texture and tangy flavor, it can be enjoyed in a variety of dishes as a versatile ingredient.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Homemade Labneh. It was a warm summer day, and I was visiting my dear friend Mariam in her cozy kitchen. The sweet aroma of spices and herbs filled the air, and I knew that she was preparing something special for our lunch.

As Mariam worked her magic in the kitchen, I couldn't help but admire her skill and passion for cooking. She moved with grace and confidence, effortlessly chopping vegetables, stirring pots, and adding just the right amount of seasoning to each dish. I had always admired Mariam's cooking, and I knew that I had much to learn from her.

As we sat down to enjoy our meal, Mariam explained to me that she had learned the recipe for Homemade Labneh from her own grandmother many years ago. Labneh is a traditional Middle Eastern cheese made from strained yogurt, and it is known for its creamy texture and tangy flavor. Mariam told me that her grandmother used to make labneh from scratch every week, and that it was a staple in their household.

I was intrigued by the idea of making my own labneh, and Mariam graciously offered to teach me her family recipe. She explained that the process was simple but required patience and attention to detail. We started by straining a large quantity of yogurt through a cheesecloth, allowing the excess liquid to drain away. This process took several hours, but the end result was a thick, creamy cheese that was perfect for spreading on bread or dipping into with fresh vegetables.

As we worked together in the kitchen, Mariam shared stories of her grandmother and the delicious meals she used to prepare. She told me about the long hours spent in the kitchen, the careful attention to detail, and the love that went into every dish. I could see the passion in Mariam's eyes as she spoke, and I knew that cooking was more than just a hobby for her - it was a way of connecting with her heritage and honoring the traditions of her family.

After the labneh had finished straining, Mariam showed me how to season it with salt, garlic, and fresh herbs. She explained that the key to a good labneh was balance - the right amount of salt, the perfect blend of herbs, and the ideal consistency. I followed her instructions carefully, tasting and adjusting until the flavors were just right.

Finally, the labneh was ready to be served. We spread it on a platter, drizzled it with olive oil and sprinkled it with sumac, a tangy spice that added a pop of color and flavor. As we sat down to enjoy our creation, I couldn't help but marvel at the delicious results of our labor. The labneh was creamy and smooth, with a subtle tang that was perfectly complemented by the herbs and spices.

As I savored each bite, I realized that this recipe was more than just a dish - it was a connection to the past, a link to generations of women who had passed down their culinary knowledge from mother to daughter. I felt a deep sense of gratitude for Mariam and her willingness to share her family recipe with me, and I knew that I would cherish this memory for years to come.

In the years that followed, I perfected my own version of Homemade Labneh, adding my own twist with different herbs and spices. I shared the recipe with my own grandchildren, passing down the tradition of making labneh from scratch just as Mariam had done for me. And every time I make labneh, I think of Mariam and her grandmother, and the love and dedication that went into each batch of this delicious cheese. Cooking is more than just a series of steps - it is a way of connecting with our past, honoring our heritage, and creating memories that will last a lifetime.