Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thick yogurt spread - labneh. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Thick yogurt spread - labneh is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Thick yogurt spread - labneh is something which I have loved my whole life. They are fine and they look fantastic.
Labneh is basically: a very thick, creamy, Middle Eastern style yogurt cheese. How to Make Labneh- a creamy Middle Eastern Yogurt Dip ( or cheese) - perfect for your Mezze platters. Labneh, known as labneh cheese or yogurt cheese, is simply yogurt that's strained overnight and then mixed with salt.
To get started with this recipe, we have to prepare a few ingredients. You can cook thick yogurt spread - labneh using 2 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Thick yogurt spread - labneh:
- Make ready 1 kg plain yogurt
- Get 1 teaspoon salt
In Lebanese cuisine, labne is a thick yogurt spread served drizzled with olive oil as part of maza (many small plates) and used as a condiment with savory dishes. My Sitto ate her own labne every single morning, spread with the back of her spoon on two slices of buttered toast. Homemade labneh (also known as labnah/labne) is honestly part of my childhood and still a favourite in my apartment. This Middle Eastern yogurt cheese is For people that have never had labneh before, I like to describe it almost like a super thick yogurt/cheese spread.
Instructions to make Thick yogurt spread - labneh:
- Add the salt to the yogurt and mix well with a spoon.
- Pour the yogurt in a cheese cloth or a muslin bag and let it rest in a strainer over a bowl.
- Leave the bag for 4-6 hr or until it is very well drained.
- Remove the labneh from the bag and put in a shallow dish. Serve with a drizzle of olive oil, pita bread and olives.
- Note: You can keep the labneh for two weeks in an airtight container topped with salt and olive oil.
And labneh, a thick, yoghurt-based cheese whose sour taste perfectly complements vegetables, bread like zalabya, and olive oil. It will have a texture like rough cream. Labneh is a fresh cheese made by salting and straining yogurt; it's a delicious condiment that's also great as a dip, mixed into sauces, and spread under salads. Here's how I make my Labneh, garnished with olive oil, za'atar, and sumac. The recent craze for thick-strained, Greek-style yogurt reminds us of another tangy, cheese-y favorite from a bit further across the Mediterranean.
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