Labneh (Lebanese Cream Cheese)

Labneh (Lebanese Cream Cheese)

23 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    1 d
  • Ready In

    1 d 5 m
LEBANESE
Recipe by  LEBANESE

“This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.”

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Ingredients

Adjust Servings

Original recipe yields 2 pounds

Directions

  1. Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
  2. After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

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Reviews (23)

Rate This Recipe
Nancy
108

Nancy

Being of Lebanese decent, I have had this all of my life. I often add some or all of the following flavorings: fresh, mashed or roasted mashed garlic, an envelope of Ranch dip powder, fresh herbs, scallions and minced sun-dried tomatoes. I also use non-fat yogurt for a healthy snack.

ryanandkylesmom
58

ryanandkylesmom

Labneh is awesome, and this recipe is no exception, and simple enough to make. I prefer making my own yogurt and then straining it through the cheesecloth. I then shape the labneh into 2-inch balls and store in a jar with olive oil. Alternately, I store the labneh in a separate container and add the olive oil at serving time.

Ali
46

Ali

I didn't have any cheesecloth on hand, so I used a plain white, clean, handkerchief. The recipe came out wonderful, I added some minced garlic and olives and used it as a spread for pitas with hummus.

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 92 cal
  • 5%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 8.6 g
  • 3%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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