HOW TO MAKE LABNEH (CREAMY YOGURT CHEESE)

How to Make Labneh (Creamy Yogurt Cheese) image

Provided by Marilena Leavitt

Time 10m

Yield 12

Number Of Ingredients 7

Previous Next

32 oz.(4 cups) Greek yogurt (I used Fage 2%)
1 tsp. fine sea salt
Toppings
3 TBSPS. extra virgin olive oil
2 TBSPS. pine nuts, toasted
--- za'atar spice, or, a mixture of thyme and oregano, or, dried mint
--- toasted sesame seeds (optional)

Steps:

In a large bowl, mix the yogurt and the salt. Taste and adjust the seasoning (the flavors will intensify once the whey is separated form the yogurt).
Line a colander with several layers of cheesecloth and place it over a deep bowl. Transfer the yogurt to the colander, fold the cheese cloth over it, and cover with an inverted plate. Place the bowl in the refrigerator for a minimum of 8 hours, or better, overnight. The longer you leave it the thicker it will become.
To serve, spoon some of the labneh into a serving bowl, top with toasted pine nuts, za'atar (or your favorite dried herb mixture) and drizzle liberally with extra virgin olive oil. Serve with toasted pita bread and/or sliced veggies.