Labneh: Delicious Recipe For Homemade Cream Cheese Made From Yogurt

Labneh or yogurt cheese is a cream cheese alternative from the Middle East. This delicacy is perfect for refining or as a side dish for sweet or savory dishes. But even with a piece of bread, this cream cheese made from yoghurt is a very tasty starter or snack between meals. Here you can find out how you can prepare Labneh yourself at home!

Is there such a thing as a healthy, light and aromatic cream cheese? Yes there is! There are actually many different options and one of them is labneh, or cream cheese made from yogurt. And the best part is that you can easily prepare this delicacy at home!

If you want to learn how to make Labneh yourself step by step, you should definitely read on. If you follow the individual preparation steps, you will get a perfectly spreadable, healthy cheese that you can season and refine as you like to vary its taste.

Labneh or cream cheese made from yogurt: a Mediterranean delicacy

This creamy cream cheese made from yogurt is an integral part of many traditional dishes in countries such as Syria, Turkey, Jordan, Lebanon and Greece. Although there are ready-made Labneh for sale, many people choose to prepare it at home.

This is a very easy recipe for several reasons. First of all, you only need two ingredients: yogurt and salt. In addition, a few kitchen utensils are still required and the preparation does not require heat or temperature. All you need is a little patience and you can achieve amazing results!

Labneh, or cream cheese made from yogurt, is extremely versatile due to its consistency and neutral taste. Like hummus, it is perfect for dipping with bread, toast or vegetables. But you can also use it as a creamy topping for a sandwich or salad.

We are sure that you and your whole family will love this delicious cream cheese made from yogurt because it is easy to make and versatile in the kitchen.

Recipe for Labneh, a delicious cream cheese made from yogurt

As with all recipes, the amounts can vary depending on how many people you are preparing the labneh for and how much you will need for the presentation you choose.

The ingredients and tools you need for the preparation

• 500 grams of natural yogurt
• 1/4 teaspoon salt
• For serving: extra virgin olive oil, spices or fresh herbs to taste
• A wide and thick cotton, gauze or similar cloth (otherwise the yogurt will seep through)
• 1 large bowl
• 1 large sieve

How to prepare labneh or cream cheese from yogurt yourself

• First you spread the cotton cloth over the sieve. The sieve should ideally be fine-meshed. Hang the strainer over the bowl so that there is enough space to drain the yogurt.
• Then you pour the yogurt into a container, add the salt and mix the two with a whisk.
• Now you carefully pour the yogurt into the cloth. Pull the cloth together tightly and tie it with a piece of string or a clamp. Now you put everything in the fridge.
• If you want the Labneh to be spreadable and creamy, all you need to do is leave it in the refrigerator for 8 or 10 hours. Otherwise, just leave it there a little longer. Then take the yoghurt out of the cloth and put it in a clean bowl. Season it with olive oil and spices or fresh herbs of your choice. If you don’t want to eat the labneh right away, you can store it in an airtight container.

• If you want the yogurt cream cheese to be more compact and dense, simply let it drain for 24 to 36 hours until it has reached the consistency you want. After you have removed the mixture from the cloth, you can use a spoon to form small balls out of it. Then you can put them in a jar with olive oil and other spices if you want to give them even more flavor.

In addition, there are some people who use whole milk for the recipe. If you prefer this option, here’s what to do. First you boil the whole milk and then simply mix it with the yogurt. The result will be just as delicious and creamy.

Ways you can enjoy labneh or yogurt cream cheese

You can serve this cream cheese made from yogurt with either sweet or savory dishes. Labneh is very often part of mezze or classic starters from countries in the Mediterranean or the Middle East. In fact, it is one of the ingredients in a typical breakfast made from olives, tomatoes and cucumbers.

Labneh is usually eaten with flatbread, toast, or strips of vegetables, just like hummus or baba ghanoush.

But you can also use it to make sauces and salad dressings. In both cases, it is advisable to season the labneh with other ingredients, be it with fresh herbs, spices or crushed nuts. Using cumin or za’atar is the perfect way to give it the original taste of the popular cuisine of the countries this delicacy comes from.

Some also use Labneh to make a cheesecake from it. If you have a sweet tooth or are in the mood for a delicious dessert, you can enjoy this cream cheese made from yogurt with fruit, compote, nuts or a little honey.

Another option are spiced labneh balls, which you can cut into salads, serve as a starter with sesame batter or with pasta dishes.

What else you should consider when preparing this recipe

For the best results, it’s important to choose a good quality yogurt. Because the raw material is a decisive factor for the success of the recipe. Therefore, you should make sure that you choose a yogurt that contains whole milk and lactic ferments without any other ingredients.

In some countries, Labneh is traditionally made from sheep or cow yogurt. But you can also use goat yogurt if that’s your preference. Cow’s milk gives Labneh a softer and more neutral taste. If you choose to make it with milk, you’ll need to use fermented milk and protein yogurt with added fat or 0% sugar.

You can even choose both low-fat and full-fat yogurts. If you use low-fat yogurt, however, you will get a lighter, slightly milder, and less creamy cream cheese. Greek yogurt (with no added sugar) or homemade yogurt are other good options.

Once made, you should store Labneh in the refrigerator. In its creamiest version, it can be kept for a maximum of three to four days in an airtight container. If you marinate it in olive oil, you can keep it for up to a month.

Ideally, you should take the labneh out of the refrigerator about 15 minutes before you eat it. This way it gets the optimal temperature and tastes particularly good.