POSTED ON May 8, 2011
This labneh, or yogurt cheese as it is sometimes called, was served with the chickpea tagine that I last posted. All it really is, is yogurt strained for about 5 hours or overnight. The whey drips out and what you are left with is a lusciously thick and creamy cheese. It’s a great way to add a rich accent to otherwise vegan meals, and a tasty alternative to other dips for crudités and crackers. You can flavor it with any herbs you like. I love adding chives or dill but it is also delicious seasoned simply with and a drizzle of olive oil.
That being said, when labneh is left completely plain it also makes a lovely tangy topping for desserts, especially sweet and juicy warm crisps or jammy tarts.
When making Labneh from 1 quart of yogurt, you will be left with about 2 cups of whey. This cloudy liquid is full of amino acids, protein, minerals and probiotic enzymes. It can be used when making pickles to help the fermentation process or added to soaking beans and grains to further increase their digestibility.
My mother enjoys drinking it in summer with a pinch of salt and lemon.
Happy mother’s day. x
1 quart biodynamic yogurt, I used Hawthorn Valley Farm
1 tablespoon extra virgin olive oil, plus more for drizzling
1 tablespoon chopped fresh dill, plus more to garnish
¼ teaspoon sea salt or more to taste
Pinch of freshly ground black pepper
1 or more tablespoons of reserved whey
Finely sliced chives or scallions to garnish
Line a strainer with a clean kitchen towel or cloth napkin (I use a flour sack). Place over a medium size bowl and pour yogurt into cloth lined strainer and cover top with the 4 corners of towel.
Place in the refrigerator for 4 to 6 hours or overnight (the longer you strain it the thicker it gets).
Lift the cloth and invert labne into a bowl and set aside.
Pour the whey into a clean jar and keep in the fridge for up to 2 weeks.