Homemade labneh and how to use it

Labneh compared to Greek yogurt is like Greek yogurt compared to plain natural. In his book Good Things Samin Nosrat (from the food documentary series Salt Fat Acid Heat) very aptly observed this.

Labneh is a strained Greek yogurt with an even thicker consistency. The kind of yogurt cheese that is suitable for sauces, baked goods or as a side dish. It can also be used to make savory soft cheese spreadable balls.

Labneh is easy to make at home. All you need is a good quality thick Greek yogurt, cheesecloth, a clean kitchen towel – kitchen paper or a coffee filter works – and some time to drain the whey.

How to make a labneh

Prepare a bowl, place a sieve on it and line it with cheesecloth, a clean towel, kitchen paper or a coffee filter.

Add the Greek yogurt, cover with another layer of cheesecloth, paper, or whatever you’re using, and press lightly with a plate.

Everything. Now leave it in the fridge for at least a day, preferably two, so that the whey drains well. The longer the labneh stands, the thicker it becomes.

If you are going to make snacks or cheese balls from the labneh, the Greek yogurt can be lightly salted before draining. This way it will drain even a little faster. Do not add salt if you plan to use the labneh for desserts or sweet combinations.

Cheese balls

Soft cheese balls are a great snack for weekend sit-downs.

I salt the Greek yogurt – I use Alma Kreeka – and leave it in a sieve lined with kitchen paper to drain at least overnight, preferably a day.

Then I shape the labneh into balls and sprinkle with herbs de Provence. If you want something spicier, you can add cayenne pepper, smoked chili or dried garlic.

I put the balls in a jar and pour olive oil over them. Delicious with bread, crackers, toasted pita or simply spread on good bread.

Persian Herb Labneh Sauce

Traditional Persian labneh sauce with herbs – suitable for fried meat, roasted vegetables, fish or pita bread.

It can also be used as a base for a main course: spread the labneh sauce on a plate, then top with meat, fish or roasted vegetables.

Ingredients

• labneh
• chopped garlic, 1-2 cloves
• chopped fresh herbs
• salt to taste
• a drizzle of olive oil

Manufacturing

In a medium-sized bowl, mix the labneh, press or finely chop the garlic, chopped herbs and salt. Taste and adjust the seasoning.

Cover the bowl and leave to marinate for at least an hour to allow the flavors to meld. Drizzle with olive oil before serving.

Variations

• With cucumbers: stir in two finely chopped or beet grater and well drained cucumbers.
• With shallots and scallions: instead of garlic and herbs, add a handful of finely chopped scallions and a handful of crispy fried scallions (fry in oil, dry with a paper towel)
• For freshness: grate the zest of one lemon.
• For spiciness: stir in some hot peppers or hot pepper oil.
• For freshness: squeeze in a little lemon juice, but don’t overdo it so the sauce doesn’t become too runny.

Labneh with fresh honey

Labneh is also very tasty in sweet combinations. Place unsalted labneh on a plate or bowl, sprinkle with fresh honey and olive oil.

Top with toasted nuts, pistachios, sesame or seeds. A pinch of cinnamon, cardamom or a few fresh thyme leaves is also suitable.

Eat with fresh bread or crisps. A very good option for breakfast, snack or even a simple dessert.

Labneh with fried fruits

Unsalted labneh goes well with peaches, plums, pears or apples baked in the oven.

Fry the fruit with a little butter or olive oil, honey and spices. Then put the cooled ones on the labneh, cover with nuts and serve while still warm.

I find it especially delicious with roasted plums, pistachios and a few basil or thyme leaves.

Labneh on toast

Spread labneh on toasted bread, add tomatoes, roasted peppers or oven-roasted vegetables.

Drizzle with olive oil, sprinkle with salt, pepper and fresh herbs. You can also add a boiled egg, crispy chickpeas or a few drops of hot pepper oil.

Simple but very tasty.

Labneh instead of sour cream or mayonnaise

Labneh can be used where you would normally put sour cream or mayonnaise:

• in sandwiches and tortillas
• with fried potatoes
• to salad dressings
• on chili or stews
• with roasted chickpeas
• as a dip for vegetable sticks

A few combinations to start with

• labneh, honey, pistachios and olive oil
• labneh, fried beets, dill and walnuts (in this case in the recipe)
• labneh, fried carrots, cumin and chili
• labneh, tomatoes, basil and black pepper
• labneh, olives, cucumbers and mint
• labneh, roasted pumpkin, sage and pumpkin seeds

Labneh is always useful at home – you make a larger amount once, and then you can turn it to both salty and sweet sides.