Homemade Labneh Recipe on Food52 (2024)

FAQs

What yogurt is closest to labneh? ›

Because they are so similar, it's sometimes possible to swap Greek yogurt for labneh and vice versa in applications. Greek yogurt and labneh have tangy flavor profiles, so if you're looking to add a dollop to something like this creamy carrot soup with lemon and dill or this easy lobster bisque, both will work nicely.

Store homemade labneh in the fridge in a tightly-closed container for up to 2 weeks. To better preserve your labneh, you can form it into balls that are about 1 tablespoon each in size. Place the balls in a large sterilized, airtight jar and pour extra virgin olive oil to cover.

Aside from a classic plate of labaneh with some bread, or even just eating it with a spoon (one of the reasons it doesn't last very long in my fridge—it's that satisfying!), you can also use it in place of other types of cheese, spreading it on a sandwich or rolling it into balls and tossing them into salads.

Substitutes. You can use yogurt, cream cheese, sour cream, or mascarpone in place of labneh for many uses, but the flavor and texture won't be quite the same.

Strained yogurt is known as labneh (labna, labni, labne, lebni, or labani; Arabic: لبنة) in the Levant, Israel, Egypt, and the Arabian Peninsula.

Many grocery stores now carry labneh in the dairy section, but it's simple to make at home. You only need whole-milk yogurt (cow's milk is more traditional, but goat's milk is another option) and a little salt. No need to use Greek yogurt here; plain, unsweetened whole-milk yogurt will do the trick.

The easiest way to remember the difference, geographical colloquialisms notwithstanding, is that laban usually refers to the thirst-quenching and probiotic beverage, whereas labneh has the texture of cream cheese and can be used as a dip or a spread.

Somewhere between cream cheese and crème fraîche, it's a rich, probiotic treat that can be eaten on its own or simply spruced up with a drizzle of olive oil, a sprinkle of herbs, or a pinch of za'atar to make an incredibly easy dip or spread.

Like most Middle Eastern foods, labneh is extremely good for you. Apart from being an important source of protein, labneh is considered a probiotic food, meaning that it is high in a range of healthy bacteria that help to boost your immune system.

The probiotics in labneh cheese can strengthen your digestion, immune function, weight management, mental health, cholesterol levels and skin health.

What is the difference between labne and labneh? ›

Labneh, also called Labne or yogurt cheese, is a classic Levantine breakfast. Despite its similarity to cream cheese in texture, labneh is not cheese. You get this thick, creamy dip by straining yogurt overnight to allow the whey to drain out. Labneh is tart and refreshing like yogurt!

Incorporating a few servings of high-protein foods like labneh is a simple and effective way to maintain normal blood sugar levels and prevent adverse side effects. In particular, protein has been shown to help lower blood sugar levels in people with diabetes while also supporting better overall glycemic control.

The liquid that drains off the yogurt in the labneh process is whey. And it is a wonderful, nutritious by-product and ingredient. Don't throw it out. You can do all sorts of things with it.

If you don't have labneh, you can also sub in Greek. yogurt. This standout uses labneh, a Middle Eastern yogurt ... Jones, Martha is going Turkish.

OF course you can substitute Labneh for Ricotta. The question is if you should or want to. Will it give you your desired results? From my understanding the texture and moisture content will not be issues.

If you don't have labneh, you can also sub in Greek. yogurt. This standout uses labneh, a Middle Eastern yogurt ... Jones, Martha is going Turkish.

Labneh. The low-calorie Middle Eastern staple is strained even more than Greek yogurt, is often seasoned with salt, and has a dense, spreadable texture similar to that of cream cheese.

LABNEH is considered a yogurt cheese made in the same way yogurt is, but it's ultra thick, like cream cheese, because the whey is nearly all strained out. Labneh is also high in protein. It's popular in the Middle East as a savory dip or spread.

In summary, labneh is a Middle Eastern dairy product made by draining yogurt, resulting in a thick, creamy, and tangy cheese that can be preserved in olive oil. Strained yogurt, on the other hand, is a thicker, creamier yogurt with a milder taste that is often used as a base for dips and sauces.