Labneh

Labneh

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From: EatingWell Magazine, March/April 2017

Make labneh, the thick, slightly salty Middle Eastern strained yogurt, at home with this easy recipe. Purchased labneh typically uses whole-milk yogurt, but we lighten things up a bit by using low-fat. Try the creamy labneh as a dip, schmeared onto a bagel or dolloped onto sautéed vegetables with fresh herbs.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 quart (4 cups) low-fat plain yogurt
  • ¼ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth.
  2. Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.) Refrigerate the labneh in an airtight container for up to 1 week.
  • To Make Ahead: Refrigerate airtight for up to 1 week.
  • Equipment: Cheesecloth

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 70 calories; 2 g fat(1 g sat); 0 g fiber; 7 g carbohydrates; 6 g protein; 0 mcg folate; 7 mg cholesterol; 7 g sugars; 0 g added sugars; 60 IU vitamin A; 1 mg vitamin C; 193 mg calcium; 0 mg iron; 144 mg sodium; 243 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ low-fat milk

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