Labneh
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. Source: EatingWell Magazine, March/April 2017
Ingredients
Directions
Tips
To Make Ahead: Refrigerate airtight for up to 1 week.
Equipment: Cheesecloth
Nutrition Facts
Serving Size: 1/4 cup
Per Serving:
70 calories; 1.9 g total fat; 1.2 g saturated fat; 7 mg cholesterol; 144 mg sodium. 243 mg potassium; 7.1 g carbohydrates; 7 g sugar; 6.2 g protein; 60 IU vitamin a iu; 1 mg niacin equivalents; 1 mg vitamin c; 193 mg calcium; 18 mg magnesium;
Exchanges:
1/2 low-fat milk