LABNEH
December 2019 | The Honest Spoon
This is the moment where a Sicilian girl, married to a Lebanese guy, gets a small win. My husband, who doesn’t love Labneh, shamelessly ate this whole plate and went looking for more. I Love love love Labneh and my husband doesn’t. He’ll nibble on it here and there- but never devour it. So, to my shock and pleasure, it may be that we have arrived at some common ground here at Chez Honest Spoon.
Here’s what you’ll need for Labneh:
high quality Greek Yogurt
pinch of salt
fresh Lemon
fine mesh strainer
cheesecloth
large glass or stainless bowl
12-24 hours of patience (you can do it)
good pita
PIN THIS RECIPE
LABNEH
[Gluten Free, Vegetarian]
INGREDIENTS:
(makes 3 cups)
3 cups of high quality Greek yogurt (I prefer full fat)
1/2 teaspoon salt
1 quarter of a lemon, juiced. No pits!
Extra Virgin olive oil for garnish
METHOD:
1. Place the yogurt, lemon juice, and salt in a bowl. Mix well. Transfer the yogurt mixture to a cheese cloth and wrap around the end creating a ball of yogurt. (Make it a somewhat tight ball). Set the wrapped yogurt inside the fine mesh bowl atop a larger vessel (so they whey may drip freely). Place in refrigerator overnight for 12-24 hours.
This is wear your need to have patience !! I usually mix up a batch right before of right after dinner and it’s ready the next morning (yay)!
Have you ever spread Labneh on toast? DIVINE!!
Traditionally, Labneh is drizzled with extra virgin olive oil and scooped up with warm toasted pita bread. Enjoy!!!
As always, please let me know what you think! I love to hear your comments and feedback!
