© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Labneh (lob-nay), aka labne, lebna, or labaneh, is made from strained yoghurt and has a rich, creamy texture similar to whipped cream cheese and tangy like sour cream. The longer you let it strain, the thicker the labneh becomes. It's a common ingredient in Middle Eastern cuisine and can be used as the base of a dip and spread, a swap for sour cream, stir-in ingredient or use it in place of the cream cheese to bake a cheesecake.

You can buy labnen in Middle Eastern food markets or stores, but it's actually quite easy and less expensive to make at home with just a couple of ingredients and a few common kitchen tools.
500 g Thick full-fat Greek-style yoghurt
1/2 tsp Sea salt
Extra-virgin olive oil
10 g Parsley, chopped, to coat
10 g Chives, chopped, to coat
2 tbsp Sumac, to coat (or za'atar)
2 tbsp Poppy seeds, to coat
2 tbsp Black seeds, to coat
2 tbsp Pink peppercorns, to coat
2 tbsp Pistachios, chopped, to coat
2 tbsp Hazelnuts, chopped, to coat
2 Garlic cloves, sliced
1/2 tsp Cumin seeds, crushed
Salt and black pepper

Line a large sieve with cheesecloth or a nut milk bag. Combine yoghurt and sea salt in the sieve, then set sieve over a deep bowl. Place in refrigerator and let drain for 2-3 days.
Gently squeeze out any excess liquid and discard the whey in the bowl or use it to bake bre...