Labneh is a spreadable Syrian cheese made from strained yogurt. We use “fresh from the cow” yogurt, but quality store yogurt will also work. It is very easy and so delicious--it is what cream cheese wants to be when it grows up! The Labneh can last for two weeks or more in the fridge, without the nuts.
Ingredients
- ½ gallon (8 cups) plain yogurt
- 3/4 teaspoon each kosher salt, black pepper and granulated garlic, mixed together
- ½ cup toasted nuts, chopped (pistachios, walnuts, and pine nuts)
- Strainer
- Cloth to strain yogurt. (cheesecloth, muslin, even a pillow case)
- Weight of some sort….a large can of something will work!
Preparation
1. Put the strainer over a bowl and line with the cloth. Pour the yogurt into the strainer and twist the edges of the fabric to form a bag shape. Put the weight on top. (The idea is to force the whey—the liquid in the yogurt—out.) Place in the fridge to strain for about 3 days. You will lose about ¾ of the volume of the yogurt as it transitions to thick, creamy Labneh. (It will need to be as thick as cream cheese to make the balls.)
2. Add a teaspoon of salt mixture, then taste and add more if you would like. Form the mixture into small balls. Roll in nuts, dried rose petals and/or pomegranate seeds for an extra pop of color.
