Labneh
Labneh is the East African equivalent of a cream cheese spread, but made with yogurt. You will need to use a full fat Greek yogurt for the best results. The yogurt is tied up in cheesecloth and suspended over a pot, left to hang for a day to rid of excess moisture. What you get is super thick yogurt with a cream cheese consistency. Mix in some salt and you have labneh. It is typically eaten for breakfast or for a snack; usually spread on bread.There are a variety of toppings that can go on top of labneh. The one in my recipe has sumac, pomegranate seeds, and basil; drizzled with olive oil. Nuts and honey is another popular combination. Another way labneh is prepared is to mix it with herbs, roll into balls, and store in olive oil.
Equipment
- cheesecloth
- metal skewer
- deep pot
Ingredients
- 2 cups full fat Greek yogurt
- 1/2 tsp salt
- sumac
- pomegranate seeds
- basil chopped
- olive oil
Instructions
- Place the cheesecloth over a bowl. Scoop the yogurt into the center.
- Tie up the cheesecloth tight. Push a metal skewer through the knot of the cheesecloth and suspend it over a deep pot; making sure that it doesn’t touch the bottom. Refrigerate for 24 hours and allow the excess liquid to drain.
- The next day, untie the cheesecloth. The yogurt’s consistency should be thick like cream cheese.
- Scoop out the thickened yogurt. Season with salt.
- Place a 1/2 cup smear of the labneh on a small plate. Sprinkle with sumac.
- Top with pomegranate seeds and chopped basil. Drizzle with olive oil. Serve with crusty bread or crackers.
