Ingredients and Weight:
- Full-fat yogurt: 2 cups (480 ml)
- Cheesecloth or fine mesh strainer bag
- Salt: 1/2 teaspoon (or as per taste preference)
- Fresh lemon juice: 1 tablespoon
- Mint leaves or other herbs of choice (optional): a few sprigs
Preparation Time:
- Straining time: 4-6 hours (best overnight)
- Total preparation time: about 6 hours or overnight (includes straining, seasoning, and serving)
Cooking Time: None - This is a cold preparation.
Difficulty Level: Level 2 (Moderate)
Preparation Method Steps:
- Line a bowl or container with a cheesecloth or fine mesh strainer bag.
- Pour the yogurt into the lined container.
- Cover and refrigerate for 4-6 hours or overnight to allow the whey to drain out, leaving behind a thick cream cheese-like substance.
- Once the Labneh has drained and formed, season it with salt and fresh lemon juice.
- Add chopped mint leaves or other herbs of choice for flavor.
- Serve chilled as a spread or dip with fresh vegetables or as a part of a larger dish.
Nutritional Information:
- Calories: Approx. 150 per serving (depending on the yogurt used and serving size)
- Protein, Fat, Carbohydrates, and other nutritional values will vary based on the yogurt used.
Dish Characteristics:
- Labneh is a creamy, smooth cheese with a rich and tangy taste.
- It pairs well with various flavors and can be used as a spread, dip, or as an ingredient in other dishes.
- This preparation is authentic yet adaptable to different tastes, making it a great dish for any occasion.
User Comments:
- "Love the tangy taste of this Labneh! It's a great dip for fresh vegetables."
- "I made this for a party and it was a hit! Everyone loved the creamy texture and flavor."
- "This is a great recipe for those who enjoy cheese-based dishes. The mint added a nice touch."
Special Precautions and Tips:
- Use full-fat yogurt to ensure a creamy texture in the Labneh.
- Strain the yogurt for at least 4 hours to achieve the desired thickness. Overnight straining is recommended for best results.
- Adjust the seasoning according to your taste preference. Start with less salt and lemon juice and add more if needed.
- Labneh can be stored in the refrigerator for up to a week, making it a great make-ahead dish.
