Best Labneh Grilled Cheese Recipes

Homemade Labneh with Olive Oil and Za'atar image

Provided by Molly Yeh

Time 8h10m

Yield just under 2 cups

Number Of Ingredients 5

1 quart plain full-fat Greek yogurt
1/4 teaspoon kosher salt
1 teaspoon lemon juice
Olive oil and za'atar or other seasonings as desired, for serving
Pita, for serving

Steps:

In a large bowl, mix together the yogurt, salt, and lemon juice. Line a colander with three layers of cheesecloth and place the colander over a large bowl. Pour the yogurt into the cheesecloth, cover the whole thing with plastic wrap, and set the bowl in the refrigerator for 8 hours or overnight, emptying the liquid in the bowl as needed. If you're not using it in a recipe, you can serve it on its own. Top with a big splash of olive oil and additional seasoning and serve with pita. Store in an airtight container in the fridge.

Labneh Cheese image

Provided by Food Network

Categories appetizer

Time 8h15m

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups full-fat Greek yogurt
1 teaspoon kosher salt
2 tablespoons toasted sesame seeds
2 tablespoons ground sumac
2 tablespoons dried thyme
2 tablespoons dried mint
2 tablespoons nigella seeds
1/2 teaspoon crushed red pepper flakes
2 cups olive oil, plus more for oiling hands
Pita bread, green olives, pickled cucumber, mint leaves, zaatar and red tea

Steps:

For the labneh: stir the salt into the yogurt, then transfer the mixture to a cheesecloth-lined strainer set over a bowl. Gather the ends of the cheesecloth to shape the yogurt into a ball and give it a gentle squeeze. Tie the ends of the cheesecloth into a knot. Tie a few inches of twine to the cheesecloth and suspend it from a small rod or chopstick set over a tall container (make sure the cheesecloth pouch is a few inches above the bottom of the container).
Place the entire container in the refrigerator to drain. For firm labneh cheese that can be shaped into balls, let sit overnight. (For creamy, softer labneh let it sit only 6 to 8 hours.)
For the seed and herb coating: after the labneh has drained overnight, mix the sesame seeds, sumac, dried thyme, dried mint, nigella seeds and red pepper flakes together in a shallow dish.
Oil your hands and shape the cheese into 2 tablespoon-sized balls. Roll each ball in the spice mixture to coat completely and place in a 32-ounce airtight container. Cover the cheese with 2 cups olive oil and refrigerate for up to 2 weeks.
Serve with bread, green olives, pickled cucumber, mint leaves, zaatar and red tea.