Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, labneh - lebanese creamy cheese لبنة. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Labneh - Lebanese Creamy Cheese لبنة is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Labneh - Lebanese Creamy Cheese لبنة is something which I have loved my entire life.
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. If you are not familiar with labneh, it is very similar to cream cheese in texture and creaminess but with a tangier taste.
To get started with this recipe, we have to prepare a few ingredients. You can have labneh - lebanese creamy cheese لبنة using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Labneh - Lebanese Creamy Cheese لبنة:
- Take 2 pots natural yogurt
- Take 1/2 teaspoon salt
- Get Cheesecloth
- Get For flavors
- Prepare Dried mint OR zaatar (optional)
- Take Olive oil which will also preserve for longer
- Get Salt
I grew up eating labneh - a staple breakfast in every Lebanese home and one of my favorite foods ever! The process of making labneh is easier than you might imagine. Labneh is a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern cuisine. You may see it spelled lebneh, lebnah, labaneh, labane, labne, or labni.
Steps to make Labneh - Lebanese Creamy Cheese لبنة:
- This is everything that you’ll need
- In a big bowl, fix a big strainer and then place the cheesecloth inside it just like in the picture
- In another bowl place the yogurt and mix it really well with the salt
- Move the yogurt to the cheesecloth, lightly tie it and keep it in the strainer inside that bowl and then put it in the fridge for 24 to 48 hours until all the liquid drains through the cheesecloth
- The next day your labneh will be ready to eat!
- To make it even tastier, add extra virgin olive oil and 1 tbsp dried mint or a sprinkle of zaatar and then mix the ingredients together
- Olive oil won’t only give it a great taste, but it will also make it last longer in the fridge
- Enjoy it on your bread in the morning as a quick breakfast!
Labneh is a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern cuisine. You may see it spelled lebneh, lebnah, labaneh, labane, labne, or labni. At about half the fat and calories of standard cream cheese, it's a healthier alternative. Spread some labneh on a bagel, or add a creamy tang to homemade hamburgers. Labneh is great in salads, as award-winning restaurant Bistrot Bizerca has shown with its delicious summer beetroot salad.
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