ADVERTISEMENT
Labneh
Labneh
0 Reviews
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.
- By: Breana Lai EatingWell Test Kitchen Manager
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 quart (4 cups) low-fat plain yogurt
- ¼ teaspoon salt
Preparation
-
Prep
-
Ready In
- 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.
- 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
- 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
