Labneh: the homemade fresh cheese
Labneh or labneh is a fresh cheese that comes to us from the Middle East and is usually served with mezze, raw vegetables or olives. Its very simple preparation requires more or less removing the water contained in the yoghurt. The texture can be as creamy as it is firm. Labneh can also be plain to accompany sweet preparations. In this case, there is no need to salt the yogurt.
Ingredients
- 750 g of plain yogurt cow, goat or sheep milk
- 1 to 2 teaspoons of salt
- Olive oil
- Zaatar olive, cucumber, radish (optional)
Instructions
- Arrange a colander over a salad bowl and line it with absorbent paper or cheesecloth.
- Pour the plain yoghurt into the colander and add the salt. Mix and then close the cheesecloth or paper towel and refrigerate for 12 hours to obtain a creamy texture.
- To obtain a firmer texture and form small balls, let stand for 48 hours.
- Once it has rested sufficiently, serve the labneh with a drizzle of olive oil. Sprinkle with zaatar for example and eat it with pita bread.
- Regarding conservation, the labneh can be kept for 3 to 4 days in an airtight container. It is also possible to make small balls of labneh that will keep perfectly in olive oil in the refrigerator.