Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Appetisers / LABNEH

LABNEH

August 9, 2012 By Manu 7 Comments

Labneh

If you follow this blog, you know that cheese is my weakness. I can do without dessert, but if I see cheese… well, I have to have some! After making home made yogurt, I had to try my hands at making home made labneh. I had seen a picture of it on my friend Sawsan’s facebook page and that was it! I couldn’t even wait for her to post her recipe as my yogurt was in the fridge waiting (and so was my tummy… not in the fridge, but waiting that is… hehehehe). So I did some research and got my first answer: labneh is strained yogurt with salt. How much salt to add is more or less up to you. I added ½ tsp per litre of yogurt, but my guess is that it depends on how salty your yogurt is. I can tell you one thing: if you like cream cheese, you will love labneh. It is very similar in consistency, yet it tastes so much better than cream cheese! And it is very healthy too… in the end, it is just strained yogurt. You can serve it with extra virgin olive oil, herbs or spices and some bread. I love mine with black olives… I just can’t get enough of it. Also, if you want to check out Sawsan’s recipe and see some beautiful pictures, you can find them here. Enjoy!

 

Ingredients:
1 lt – 4 cups yogurt (I used home made, but store bought works just as fine)
½ tsp salt or to taste
Extra virgin olive oil
Herbs (mint, basil, parsley) or Spices (sumac, za’atar…) – optional

Line a colander with a cheese cloth and put it on top of a big bowl. Pour the yogurt in and stir in the salt. Bring the four corners of the cheese cloth together and twist it to squeeze out the whey over the bowl. Do that until it drips less, then tie the top of the cloth just above the yogurt with string and put it back in the strainer. Put the strainer inside a big bowl (make sure the strainer does not touch the bottom of the bowl) and put it in the fridge. Let it drain for at least 12 hours (I have kept it up to 24 hours, this will depend on how thick your yogurt was, so just check it!).

And there you have, your home made Labneh!

Now you can either serve it immediately or store it. If you want to serve it immediately, just transfer it to a bowl, stir in some extra virgin olive oil and herbs/spices (optional) and serve it with some bread. If you want to store the labneh, make some little balls out of it and put them in an air tight container (you can also add herbs to it). Cover the cheese with extra virgin olive oil and put the container in the fridge.

Labneh

I LOVE to eat this with Arab bread and black olives! I find it very hard to stop myself from finishing all of it!!!

Labneh

Labneh
4 from 1 vote
Print

Labneh

A tutorial on how to make delicious labneh at home!
Course Cheese
Cuisine Middle-Eastern
Author Chef in Disguise

Ingredients

  • 1 lt – 4 cups yogurt I used home made, but store bought works just as fine
  • ½ tsp salt or to taste
  • Extra virgin olive oil
  • Herbs mint, basil, parsley or Spices (sumac, za’atar…) – optional

Instructions

  1. Line a colander with a cheese cloth and put it on top of a big bowl. Pour the yogurt in and stir in the salt. Bring the four corners of the cheese cloth together and twist it to squeeze out the whey over the bowl. Do that until it drips less, then tie the top of the cloth just above the yogurt with string and put it back in the strainer. Put the strainer inside a big bowl (make sure the strainer does not touch the bottom of the bowl) and put it in the fridge. Let it drain for at least 12 hours (I have kept it up to 24 hours, this will depend on how thick your yogurt was, so just check it!).
  2. And there you have, your home made Labneh!
  3. Now you can either serve it immediately or store it. If you want to serve it immediately, just transfer it to a bowl, stir in some extra virgin olive oil and herbs/spices (optional) and serve it with some bread. If you want to store the labneh, make some little balls out of it and put them in an air tight container (you can also add herbs to it). Cover the cheese with extra virgin olive oil and put the container in the fridge.
  4. I LOVE to eat this with Arab bread and black olives!

Enjoy!

Labneh

Share

Related Posts:

  • Macadamia Dukkah
  • Warm Pizza Dip
  • Mixed Tomato and Halloumi Salad
  • Cherry Tomato and Halloumi Bites
  • GARAM MASALA AND PRESERVED LEMON HUMMUS

Filed Under: Appetisers, Breakfast, DIY, Finger food, Middle Eastern, Sandwiches, Snack, Vegetarian Tagged With: aperitivo, appetiser, appetizer, brunch, cheese, dip, extra virgin olive oil, herbs, home-made, Labneh, lunch, Middle East, Middle Eastern, salt, spices, spread, yogurt

« FOCACCIA AL POMODORO – CHERRY TOMATO FOCACCIA
BLUE BORAGE HONEY ICE CREAM WITH HONEY GLAZED WALNUTS »

Comments

  1. Maureen | Orgasmic Chef says

    August 9, 2012 at 8:51 pm

    This cheese looks wonderful! Beautiful photos too. I’ve only made this once and it was delicious. I need to make it again and try the herbs.

    Reply
  2. Divya says

    August 10, 2012 at 5:31 am

    I love labneh! I haven’t had it in a while since I’m usually too lazy to wait for the yogurt to strain completely. I keep tasting in between and there’s hardly anything left!

    It’s definitely a great treat to have with black olives and pita.

    Reply
  3. Sawsan @ chef in disguise says

    August 10, 2012 at 5:49 am

    Amazingly looking labneh Manu.
    I love it with zaatar or in a sandwich with some cucmbers
    Thank you so much for the mention Manu. I deeply appreciate the fact that you enjoy the recipes I post

    Reply
  4. Lizzy (Good Things) says

    August 10, 2012 at 9:09 am

    Manu, labneh is on my list of things to make… we buy beautiful hand made labneh at our local farmer’s markets… but I have just read Charlotte Wood’s recipe and now yours. Both inspiring me to make my own very soon!!!

    Reply
  5. Alexis Dailey says

    May 7, 2013 at 6:26 pm

    Try labneh with toasted chopped pistachios, a tiny drizzle oif honey and a crisp plain water cracker! Delish!!

    Reply
  6. Sean Jones says

    June 14, 2018 at 10:53 pm

    I used this recipe with great success! The family really enjoyed it. Fortunately a friend recommended using straining bags from Precision Cut which made the whole thing much easier and less fiddly.

    Reply

Trackbacks

  1. Za’atar Manouche says:
    February 14, 2015 at 7:05 pm

    […] at home, I am sure you will love it.  It goes very well with all Middle Eastern dips like Hummus, Labneh, Muhammara and Ful Medames. […]

    Reply

Leave a Reply Cancel reply

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

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more