How to Make Homemade Labneh (Kefir Cheese)

Posted on

IMG_0625

Labneh. Pronounced Leb-Na. It’s the Middle Eastern version of cream cheese. Except it’s way less fattening and it has all the beneficial probiotics of kefir cheese or yogurt. It’s basically yogurt without the whey (the liquid separated from yogurt). Ok whew. Now that that’s out of the way let’s get to it!

This is what you need:

IMG_0470

Oh, and these too:

IMG_0498

Ok. Now you’re good to go. You’re about to make cheese! This is so easy you won’t even believe it.

First stir some salt into your yogurt. You can add other spices you like too. This is the basic traditional recipe that can be altered to be sweeter or more flavorful. I’m already thinking of different labneh flavors to make…

IMG_0494

IMG_0481

Line your strainer with cheesecloth.

IMG_0500

Pour in the yogurt.

IMG_0502

Tie up the yogurt in the cheesecloth.

IMG_0509

You should immediately see the whey dripping down into the bowl. If you don’t then you probably have too many layers of cheesecloth, I used four.

IMG_0515

Place this whole contraption above ^ into the fridge and let it sit for at least 18 hours. The longer it sits, the firmer it gets 😉 . I took mine out after one day.

This is how much whey I strained out:

IMG_0592

It was about two cups of whey.

This is the yogurt before straining:

IMG_0507

This is after straining:

IMG_0596

Stir the labneh and get it all swirly.

IMG_0606

Yum. If you like greek yogurt you will love this. Plus, it’s really good for you.

Traditionally, it is prepared with a drizzle of olive oil:

IMG_0610

Then add Za’atar (a mixture of dried thyme and sesame seeds found in Middle Eastern markets or online)

IMG_0613

IMG_0615

Scoop this dip up with warm pita bread, or anything else you might like. Enjoy!

[subscribe2]

[yumprint-recipe id=’45’]


3 thoughts on “How to Make Homemade Labneh (Kefir Cheese)

  1. Pingback: Arabian Nights Burger | A Heaping Spoonful...

  2. Pingback: Za’atar Chicken Salad w/ Feta Dressing | A Heaping Spoonful...

  3. Pingback: Zaatar Deviled Eggs | A Heaping Spoonful...

Leave a Reply

Your email address will not be published. Required fields are marked *