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
Gallery
Recipe Summary
Nutrition Profile:
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; protein 6.2g; carbohydrates 7.1g; sugars 7.1g; fat 1.9g; saturated fat 1.2g; cholesterol 7mg; vitamin a iu 60.3IU; niacin equivalents 0.7mg; vitamin b6 0.1mg; vitamin c 0.9mg; calcium 192.5mg; iron 0.1mg; magnesium 17.8mg; potassium 242.7mg; sodium 143.7mg; thiamin 0.1mg; calories from fat 16.8kcal.
Exchanges:
1/2 low-fat milk