Labneh (Lebanese Cream Cheese)23 Reviews
- Prep: 5 min
- Cook: 1 day
- Ready In: 1 day 5 min
“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.” - by LEBANESE
Original recipe yields 2 pounds
- 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.
- 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.
Amount Per Serving (32 total)
- 92 cal
- 3.6 g
- 8.6 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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, s..." See morecallions and minced sun-dried tomatoes. I also use non-fat yogurt for a healthy snack."
"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 ..." See moreand store in a jar with olive oil. Alternately, I store the labneh in a separate container and add the olive oil at serving time."
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