Labneh (Lebanese Cream Cheese) recipe

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Ingredients

16 cups plain yogurt
1 teaspoon salt, or to taste
¼ cup olive oil

Nutrition Info

92.1 calories
carbohydrate: 8.6 g
cholesterol: 7.4 mg
fat: 3.6 g
fiber: : -
protein: 6.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 158.5 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 pounds

Recipe Note

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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