Labneh Cheese Recipes

LABNEH CHEESE

Labneh Cheese image

Provided by Food Network

Time 8h15m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 cups full-fat Greek yogurt
1 teaspoon kosher salt
2 tablespoons toasted sesame seeds
2 tablespoons ground sumac
2 tablespoons dried thyme
2 tablespoons dried mint
2 tablespoons nigella seeds
1/2 teaspoon crushed red pepper flakes
2 cups olive oil, plus more for oiling hands
Pita bread, green olives, pickled cucumber, mint leaves, zaatar and red tea

Steps:

For the labneh: stir the salt into the yogurt, then transfer the mixture to a cheesecloth-lined strainer set over a bowl. Gather the ends of the cheesecloth to shape the yogurt into a ball and give it a gentle squeeze. Tie the ends of the cheesecloth into a knot. Tie a few inches of twine to the cheesecloth and suspend it from a small rod or chopstick set over a tall container (make sure the cheesecloth pouch is a few inches above the bottom of the container).
Place the entire container in the refrigerator to drain. For firm labneh cheese that can be shaped into balls, let sit overnight. (For creamy, softer labneh let it sit only 6 to 8 hours.)
For the seed and herb coating: after the labneh has drained overnight, mix the sesame seeds, sumac, dried thyme, dried mint, nigella seeds and red pepper flakes together in a shallow dish.
Oil your hands and shape the cheese into 2 tablespoon-sized balls. Roll each ball in the spice mixture to coat completely and place in a 32-ounce airtight container. Cover the cheese with 2 cups olive oil and refrigerate for up to 2 weeks.
Serve with bread, green olives, pickled cucumber, mint leaves, zaatar and red tea.

LABNEH GRILLED CHEESE

Labneh Grilled Cheese image

Provided by Molly Yeh

Time 10m

Yield 2 servings

Number Of Ingredients 8

Ingredients

Olive oil, for the skillet
4 thick slices seedy wheat bread
2 ounces shaved white Cheddar
2 ounces shaved Parmesan
1/4 cup labneh
Za'atar, for sprinkling
Sumac, for sprinkling
Tomato soup, for serving, optional

Steps:

Heat a thin layer of olive oil in a large skillet over medium heat. Toast the bread slices on one side until lightly browned, 1 to 2 minutes, then flip them over. Top 2 slices with the Cheddar and Parmesan. Spread the other 2 slices with the labneh and sprinkle with a pinch of za'atar and sumac. Carefully sandwich each Cheddar/Parmesan slice with a labneh slice, cover with a lid and cook until the bottom is toasted, about 1 1/2 minutes. Flip, cover and cook until the other side is toasted and the Parmesan and Cheddar are melted, another 1 1/2 minutes. Transfer to a plate, cut diagonally and serve with tomato soup if desired.

LABNEH (LEBANESE CREAM CHEESE)

Labneh (Lebanese Cream Cheese) image

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.

Provided by LEBANESE

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time P1DT5m

Yield 32

Number Of Ingredients 3

Ingredients

16 cups plain yogurt
1 teaspoon salt, or to taste
¼ cup olive oil

Steps:

Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g

HOW TO MAKE LABNEH (CREAMY YOGURT CHEESE)

How to Make Labneh (Creamy Yogurt Cheese) image

A delicious creamy spread made with strained Greek yogurt - perfect as an appetizer, a snack, or, a condiment.

Provided by Marilena Leavitt

Categories Appetizer, Snack

Time 10m

Yield 12

Number Of Ingredients 7

Ingredients

32 oz.(4 cups) Greek yogurt (I used Fage 2%)
1 tsp. fine sea salt
Toppings
3 TBSPS. extra virgin olive oil
2 TBSPS. pine nuts, toasted
--- za'atar spice, or, a mixture of thyme and oregano, or, dried mint
--- toasted sesame seeds (optional)

Steps:

In a large bowl, mix the yogurt and the salt. Taste and adjust the seasoning (the flavors will intensify once the whey is separated form the yogurt).
Line a colander with several layers of cheesecloth and place it over a deep bowl. Transfer the yogurt to the colander, fold the cheese cloth over it, and cover with an inverted plate. Place the bowl in the refrigerator for a minimum of 8 hours, or better, overnight. The longer you leave it the thicker it will become.
To serve, spoon some of the labneh into a serving bowl, top with toasted pine nuts, za'atar (or your favorite dried herb mixture) and drizzle liberally with extra virgin olive oil. Serve with toasted pita bread and/or sliced veggies.

LABNEH

Labneh image

Provided by Yotam Ottolenghi

Categories Condiment/Spread Dairy Appetizer Vegetarian Rosh Hashanah/Yom Kippur Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 1 pint / 600 ml

Number Of Ingredients 5

Ingredients

4 1/2 cups / 1 liter natural goat's milk yogurt (or full-fat cow's milk yogurt)
3/4 tsp salt
1 to 1 1/4 cups / 200 to 300 ml olive oil
1/3 to 1/2 cup / 10 to 15 g dried mint
good grind of black pepper

Steps:

1. Line a large bowl with a piece of cheesecloth or other fine cloth. In another bowl, mix the yogurt and salt well. Transfer the yogurt to the cheesecloth, pick up the edges of the cloth, and tie them together well to form a bundle. hang this over your sink or over a large bowl and leave for 48 hours. By this time the yogurt will have lost most of its liquid and be ready to use as a spread.
2. To go the whole hog, leave it hanging for a day longer. Remove the cheese from the cloth and place in a sealed container in the fridge. Once it is thoroughly chilled, preferably after 24 hours hours, roll the cheese into balls, somewhere between the size of an olive and a walnut.
3. Take a sterilized jar about 2 1/2 cups / 600 ml in capacity. Pour some of the oil inside and gently lay the balls in the oil. Add some more oil and continue with the balls until all the cheese is in the jar and immersed in oil. Seal the jar and keep until needed.
4. Before serving, scatter the mint and pepper on a flat plate and roll the balls in it.

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