Labne
Labne is a traditional Middle Eastern strained yogurt cheese made from Greek yogurt, featuring a creamy, tangy flavor enhanced with olive oil, garlic, lemon zest, and rosemary. This versatile spread can be used in various culinary dishes or enjoyed on its own.
Cook time 0 min
Prep time 25 min
Ingredients:
4 cups greek yogurt1 cup olive oil
2 garlic cloves
2 tbsp lemon zest
1 tbsp rosemary
Labne is a traditional Middle Eastern strained yogurt cheese that is both delicious and versatile. Whether used as a spread, dip, or in various culinary dishes, Labne offers a creamy, tangy taste enriched with a blend of herbs and spices. This recipe guides you through creating a flavorful Labne using Greek yogurt enhanced with olive oil, garlic, lemon zest, and rosemary.
Instructions:
- Place a large piece of cheesecloth or a clean kitchen towel over a fine-mesh strainer. Set the strainer over a large bowl.
- Transfer the Greek yogurt to the cheesecloth-lined strainer. Make sure it's evenly spread out.
- Gather the edges of the cheesecloth and tie them securely to form a bundle. If using a kitchen towel, twist the top tightly.
2. Strain the Yogurt:
- Allow the yogurt to strain in the refrigerator for 24-48 hours. The longer it strains, the thicker the labne will become. Make sure the bowl you're using is deep enough to hold the drained liquid (whey).
- While the yogurt is straining, combine the olive oil, minced garlic, lemon zest, and chopped rosemary in a bowl. Mix well.
4. Form the Labne:
- After the yogurt has strained and thickened to your desired consistency, remove it from the refrigerator.
- Transfer the thickened yogurt (now labne) to a mixing bowl.
- Gradually blend in the olive oil mixture until fully incorporated. Ensure even distribution of the garlic, lemon zest, and rosemary throughout the labne.
- Scoop the labne into a serving dish. Smooth the top with the back of a spoon.
- Optionally, you can drizzle a bit more olive oil on top and sprinkle extra lemon zest or rosemary for garnish.
6. Storage:
- Store any leftovers in an airtight container in the refrigerator. Labne will keep for up to a week.
Your homemade Labne is now ready to be enjoyed! This tangy and creamy spread is perfect for serving with fresh bread, crackers, or as a dip for vegetables. The fresh lemon zest combined with the aromatic rosemary and garlic adds a delightful zest to the creaminess of the yogurt. Store it in a container topped with olive oil to preserve its freshness and enjoy it over several days.
Labne FAQ:
You should strain the Greek yogurt for at least 24 hours, but you can strain it for up to 48 hours if you want a thicker consistency.
Using low-fat or fat-free yogurt may result in a thinner labne with less creaminess. It's best to use full-fat Greek yogurt for the best texture and flavor.
Store any leftovers in an airtight container in the refrigerator. Labne will keep well for up to one week.
If you don't have rosemary, you can substitute it with other fresh herbs like thyme or dill, or omit it entirely for a simpler flavor.
Labne can be served as a dip, spread, or topping. Drizzle with olive oil and garnish with additional herbs or spices for extra flavor.
Tips:
- Straining Yogurt Properly: Use cheesecloth or a fine mesh strainer to ensure the yogurt is well-strained. The longer you strain, the thicker the Labne will be. Aim for at least 24 hours for the best consistency.
- Infusing Oil: To add extra depth of flavor, gently heat the olive oil with the rosemary and garlic before mixing it into the yogurt. This will help infuse the oil with the herb and garlic flavors.
- Serving Suggestions: Labne pairs perfectly with a variety of breads, from pita to crusty baguettes. It can also be used as a substitute for cream cheese or sour cream in many recipes.
- Customization: Feel free to add other herbs or spices according to your preference. Dill, thyme, and za'atar are excellent options to explore.
- Storage: Store Labne in an airtight container in the refrigerator. Pour a layer of olive oil on top to maintain freshness and prevent it from drying out. It can last up to two weeks when stored properly.
Nutrition per serving
8 ServingsCalories 110kcal
Protein 10g
Carbohydrates 4.79g
Fiber 0.02g
Sugar 4.61g
Fat 36g
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