Cream cheese or Yogurt cheese of Lebanon (Labneh) June 9, 2008Posted by live2cook in Pickles and Condiments, What we call it....
Tags: Labneh Labni Yogurt Cream Cheese
Every cuisine in the world has an ingredient or Dish that acts as a digestive aid. There will be a dish that acts as a coolant that stabilizes the body temperature. Yogurt acts as both a digestive aid and a coolant. Countries with hotter climate and spicier food tend to use Yogurt more. There are lots of recipes based on yogurt which are consumed in each course of a meal.
Labneh or Labni is a cheese made with Yogurt. Since it has the consistency of cream cheese it is also referred to as Cream Cheese of Lebanon. It is similar to Chakka of Indian Cuisine. For Labneh, the yogurt is strained through a cheese cloth until all the liquid is strained off. The milk solids that remain in the cheese cloth is served with olive oil or flavoured with other ingredients like lemon and used as a spread. I used mint leaves and minced black olives to flavour Labneh.
3 cups Homemade or storebought yogurt ( I used yogurt made with skim milk)
1/2 tsp salt
2 Tbsp chopped Mint leaves
2 Tbsp Minced Black Olives
1. Mix the salt and the yogurt.
2. Line a strainer with 2 layers of cheese cloth.
3. Pour the yogurt. Refrigerate and let it drain off the liquid over night.
4. Take the strained milk solids in a medium sized mixing bowl.
5. Add the mint leaves and the olives.
6. Mix well and use as a spread or refrigerate for later use.
The taste and texture of labneh was very good. The Mint leaves gave a refreshing scent to labneh. It is a nice and simple recipe to prepare and enjoy on a hotter day like this weekend (it was more than 90F here in Boston!) Do you Want to know what I did with labneh? Stay tuned…
This is my entry for the event Frozen yogurt hosted by Siri.