If you’re looking for a healthy alternative to your favorite dip or a lighter spread for slices of bread then you’ll certainly enjoy this homemade labneh recipe.
I personally just found out about this recently (again, I had labneh when I was in Malta!) when I wanted to have a low-calorie alternative to my favorite sour cream dip for Netflix and chill nights. I think the best part about this homemade labneh is that it is so breezy to make, it just takes some time as you’ll need to hang it for a long time before you can use it.
Easy Homemade Labneh Recipe (Yogurt Spread)
What is labneh?
Labneh is a staple in the middle east and is usually used as a spread on bread or as a dip. The best way to really describe labneh is that it is a strained yogurt or yogurt cheese and it is best known for its slightly tart flavor which you normally get from regular yogurt.
How to make homemade labneh?
It is honestly super easy to make homemade labneh! The easiest way I’ve done is as simple as buying a bucket of Greek yogurt, add some salt, and hang it with a cheesecloth inside the fridge for about a day or two. Simple!
Of course, you can make your own yogurt from scratch (recipe coming soon) and make your homemade labneh from that but storebought Greek or Turkish yogurt should do well! Just don’t buy sweetened and get the unflavored ones.
Here are other ways you can use your homemade labneh
- Dip. I LOVE dipping my veggies or chips (on my naughty days) in labneh. It is super delicious.
- Spread. You can use it like how you’ll use your typical cream cheese spread.
- Topping. I also love using homemade labneh as a topping on stews, soups, salads, or basically any dish where a good dollop will do.
What to do with leftover whey?
Do you know that liquid left after you hang your yogurt is packed with amazing nutrients? Yes, that is whey and it has lots of protein and I love adding it in my smoothies. You can experiment with it for sure!
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Easy Homemade Labneh Recipe
- 500 g Greek Yogurt - Make sure it is full fat!
- 1.5 tsp Salt
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Chives - Chopped
- 1 pinch Black Pepper
- Mix the greek yogurt and salt together in a bowl
- Place two layers of cheesecloth or a muslin cloth on a strainer and bowl
- Put the yogurt mixture on the cheesecloth covered strainer, cover, and add some weight on top of it
- Keep it in the fridge overnight or for a full day to drain the remaining whey in the yogurt
- Place the labneh in bowl and top with extra virgin olive oil and garnish with chives and black pepper