Imagine transforming simple yogurt into a luxurious, tangy spread that's beloved across the Middle East - welcome to the world of labne! This incredibly versatile cheese-like delicacy is not just a condiment, but a culinary journey that connects tradition with modern kitchen creativity. Whether you're a food enthusiast looking to expand your cooking repertoire or someone craving authentic Mediterranean flavors, this homemade labne recipe will transport your taste buds to sun-drenched Mediterranean kitchens with minimal effort and maximum deliciousness.
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: Middle Eastern
Serves: 2 cups labne
Ingredients
- 2 cups plain yogurt
- 1/2 teaspoon salt
- Olive oil for preservation
- Herbs and spices for flavor (optional)
Instructions
- Line a large fine-mesh strainer or colander with several layers of cheesecloth, ensuring the cloth drapes over the sides of the strainer.
- Place the strainer over a large bowl to catch the whey that will drain from the yogurt.
- Pour the plain yogurt into the cheesecloth-lined strainer, and sprinkle the salt evenly over the surface of the yogurt.
- Fold the edges of the cheesecloth over the yogurt to cover it completely, creating a gentle seal.
- Refrigerate the yogurt and strainer setup for 12-24 hours, depending on desired thickness. Shorter straining times will result in a softer consistency, while longer straining will create a thicker, more concentrated labne.
- Check the yogurt periodically, allowing the whey to drain completely. You can gently press the cheesecloth to help remove excess liquid.
- Once the labne reaches your desired consistency, remove it from the cheesecloth and transfer to a clean bowl.
- Optional: Mix in finely chopped herbs like mint, za'atar, or dried herbs for additional flavor.
- To preserve in oil, roll the labne into small balls using wet hands.
- Place the labne balls in a clean glass jar and cover completely with high-quality olive oil.
- Add optional aromatics like dried chili, garlic cloves, or dried herbs to the oil for extra flavor.
- Seal the jar and refrigerate. The labne preserved in oil can be stored for up to 1-2 weeks.
- Before serving, allow the labne to come to room temperature to soften the olive oil and enhance the flavors.
Tips
- • Use full-fat, high-quality plain yogurt for the richest, creamiest result • Ensure your cheesecloth is clean and tightly woven to prevent yogurt from seeping through • The longer you strain, the thicker your labne will become - experiment to find your perfect consistency • When rolling labne balls, keep your hands slightly wet to prevent sticking • Use extra virgin olive oil for preservation to enhance overall flavor • Store your labne in oil in a sterilized glass jar for maximum shelf life • Bring refrigerated labne to room temperature before serving to restore its creamy texture • Get creative with herb and spice combinations like za'atar, mint, or red pepper flakes
Nutrition Facts
Calories: 120kcal
Carbohydrates: 9g
Protein: 12g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
