Labne

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.

Ingredients:

Instructions:

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.

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.