Homemade Labneh Recipe

Source: Food52 Via
Serves 4 to 6 people

12 ounces of your favorite Greek yogurt (Vic Note: 12 ounces = 340grams)
a small pinch of salt
1/4  teaspoon fresh lemon juice
3 tablespoons good olive oil
1 tablespoon za'atar

  1. Line a fine strainer with a few layers of cheesecloth and set over a bowl. 
  2. In another bowl, combine yogurt, salt, and lemon juice. Stir to incorporate. Spoon yogurt mixture into the cheesecloth-lined strainer and fold layers of cheesecloth over the yogurt to cover completely. Transfer yogurt (and strainer and bowl) to the refrigerator for 12-24 hours. 
  3. After 12 hours, the yogurt mixture will have thickened into standard labneh; after 24 hours, it will have thickened further, into the extra-stiff labneh that you can buy in tubes at Jerusalem markets. When making it at home, I favor extra-thick labneh. 
  4. Remove strained labneh from the fridge, unfold cheesecloth, and transfer labneh to a serving bowl. Use the back of a spoon to make a swirly pattern in the top of the labneh. Drizzle the oil over the labneh and sprinkle with za’atar. Serve cold, with hummus and sliced vegetables and/or warm pita.

Vic Lic

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