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Syrian Labneh Yogurt Cheese Recipe

Syrian Labneh Yogurt Cheese Recipe

 
Syrian Labaneh
Labneh, a yogurt cheese, is widely used throughout the Middle East. It is healthy, tasty, and extremely versatile. It can be used in place of cream cheese or sour cream, or simply eaten along with pita bread.

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  • Type
  • Vegetarian
  • Level
  • Medium
  • Prep Time
  • 25 Minutes
  • Total Time
  • 1 Day
  • Yield
  • 6 Servings
Tools You Will Need:
cheesecloth
2 large mixing bowls
serving bowl
long wooden spoon
colander
1 tsp measure
½ tsp measure
1 cup measure
Ingredients:
4 C Greek yogurt
1-½ tsp ground cumin
1-½ tsp fresh mint, finely cut (preferably spearmint)
1-½ tsp salt
½  tsp hot pepper flakes
Garnish with either coarsely chopped flat leaf parsley or cilantro
olive oil
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Directions:
1. Pour yogurt into colander lined with two layers of cheesecloth. Make sure cheesecloth overlaps the sides of the colander once the yogurt is added.

2. The yogurt needs to be drained as much as possible. One way to do this is to tie all the ends of the cheesecloth to a long wooden spoon so that the yogurt doesn't touch the bottom of the bowl.

3. Place bowl in refrigerator overnight for at least 12 hours. The longer the yogurt drains the thicker it will be.

4. Using a clean bowl, unwrap the yogurt. Make sure the consistency is firm enough to fashion balls from it.

5. Add mint, cumin, pepper flakes, and salt and thoroughly mix them into the yogurt.

6. Lightly grease hands with oil and form 1/2" balls from the yogurt mixture. Place them in a serving tray as you make each one.

7. Garnish with cilantro and parley before serving.

8.   Store in refrigerator
Best Served With: Pita Bread

See More: Cheese Recipes   Syrian Recipes

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