Labaneh is a thick strained yogurt. It really reminds me of cream cheese but way tangier and brighter. It’s found in Middle-Eastern cuisine and used as a spread, frequently served with za’atar (a spice blend made from wild oregano, sumac, sesame seeds and salt) and olive oil.
Labaneh is an extremely versatile ingredient. I have used it in cheesecake (yogurtcake;), pasta sauces, sandwiches, blended with fresh herbs, mixed with toasted spices, garlic, honey and fresh berries…the possibilities are endless. It’s creamy, rich and has the added bonus of being full or probiotics (I love that part). Here is a simple recipe to make at home.
- 1- 32 oz container of whole Greek yogurt
- 1 cup goat milk yogurt (If you don’t have goat yogurt then squeeze a half lemon in, it will add the exrta tang)
- 1 1/2 tsp kosher salt
- cheese cloth- use a couple of layers
- In a bowl, mix the 2 yogurts together. Add in the salt and mix well. Line a large bowl with 2 layers of cheese cloth and pour the yogurt into it. Tie the top up into a knot and hang it from a shelf in the fridge over a bowl. let it strain for around 24 to 48 hours until it has thickened and there is lots of liquid in the bottom of the bowl.