Labneh From ‘Ottolenghi’

Name: Labneh From ‘Ottolenghi’
Total time: 2880 min
Yield: 16
Ingredients: 4 1/2 cups (1 liter) of yogurt made from goat's milk (or full-fat cow's milk); 3/4 teaspoon of salt; 1 to 1 1/4 cups (200 to 300ml) of olive oil; 1/3 to 1/2 cup (10 to 15g) of dried mint; A generous amount of black pepper (freshly ground)

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Labneh From ‘Ottolenghi’

Labneh, a creamy and tangy Middle Eastern cheese made from strained yogurt, is a versatile ingredient that can be used in various dishes. In this article, we will explore the process of making labneh, inspired by the recipe from ‘Ottolenghi’.

What is Labneh?

Labneh, also known as yogurt cheese, is made by straining yogurt to remove the whey. What remains is a thick and creamy cheese with a slightly tart flavor. It is commonly used in Middle Eastern cuisine as a spread, dip, or topping.

How to Make Labneh

Making labneh at home is a simple process that requires minimal ingredients and equipment. All you need is yogurt, a cheesecloth or muslin cloth, and a strainer. Here’s how you can make labneh:

Step 1: Straining the Yogurt

Start by placing a strainer over a bowl and lining it with a cheesecloth or muslin cloth. Pour the yogurt into the cloth-lined strainer, ensuring that the strainer is large enough to hold all the yogurt. The whey will start to drain out, leaving behind the thick labneh.

Step 2: Draining the Whey

Once the yogurt is placed in the strainer, gather the edges of the cloth and tie them together to create a bundle. Hang the bundle over the bowl or attach it to a hook, allowing the whey to drip out. Leave it to strain for at least 24 hours, or until you achieve the desired consistency.

Step 3: Shaping and Serving

After the labneh has strained, remove it from the cloth and transfer it to a bowl. You can shape it into small balls or spread it onto a plate. Drizzle olive oil over the labneh and season it with herbs and spices of your choice. Serve it with bread, vegetables, or use it as a creamy base for dips and sauces.

Why Make Labneh at Home?

Making labneh at home allows you to customize the flavors and textures according to your preference. You can experiment with different types of yogurt, such as Greek yogurt or goat milk yogurt, to create unique variations of labneh. Plus, it’s a fun and rewarding process that connects you to the rich culinary traditions of the Middle East.

Tips for Making Perfect Labneh

Here are some tips to ensure your labneh turns out perfect every time:

Use Full-Fat Yogurt:

Full-fat yogurt will result in a creamier and richer labneh. Avoid using low-fat or non-fat yogurt as it may not strain properly.

Add Flavors:

While labneh is delicious on its own, you can add additional flavors to enhance its taste. Consider mixing in herbs, spices, garlic, or even zest from citrus fruits.

Experiment with Straining Time:

The longer you strain the yogurt, the thicker and denser the labneh will become. Adjust the straining time based on your desired consistency.

Conclusion

Making labneh at home is a rewarding experience that allows you to create a creamy and tangy cheese that can be enjoyed in various ways. By following the simple steps and tips mentioned above, you can make labneh that is personalized to your taste. So, why not give it a try and indulge in the flavors of the Middle East?

Frequently Asked Questions

Q: How long does labneh last?

A: Labneh can be stored in the refrigerator for up to two weeks.

Q: Can I use flavored yogurt to make labneh?

A: Yes, you can use flavored yogurt to make labneh, but keep in mind that the flavor will be more pronounced in the final product.

Q: Can I freeze labneh?

A: While it is possible to freeze labneh, the texture may change slightly. It is best to consume it fresh for optimal taste and texture.

Q: Can I use labneh as a substitute for cream cheese?

A: Yes, labneh can be used as a healthier alternative to cream cheese in various recipes.

Q: Can I use non-dairy yogurt to make labneh?

A: Yes, you can use non-dairy yogurt, such as coconut or almond yogurt, to make labneh. However, the taste and texture may differ from traditional labneh.

Q: Can I make labneh with Greek yogurt?

A: Absolutely! Greek yogurt is a great option for making labneh, as it has a thick and creamy consistency.

Q: Can I use labneh in baking?

A: Yes, labneh can be used in baking as a substitute for cream or sour cream, adding a creamy and tangy flavor to your baked goods.

Q: What other dishes can I make with labneh?

A: Labneh can be used as a dip, spread, or topping for various dishes. It pairs well with fresh vegetables, bread, or can be used as a base for creamy sauces and dressings.

Labneh From ‘Ottolenghi’

Total48 hr

Servings16

4 1/2 cups (1 liter) of yogurt made from goat’s milk (or full-fat cow’s milk)
3/4 teaspoon of salt
1 to 1 1/4 cups (200 to 300ml) of olive oil
1/3 to 1/2 cup (10 to 15g) of dried mint
A generous amount of black pepper (, freshly ground)

Prepare a large bowl by lining it with cheesecloth or a similar fine cloth.
In a separate bowl, thoroughly mix the yogurt and salt.
Transfer the yogurt mixture into the cheesecloth-lined bowl.
Gather the edges of the cloth and tie them securely to form a bundle.
Hang the bundle over a sink or a large bowl, and let it hang for 48 hours. During this time, most of the liquid will drain from the yogurt, leaving it ready to use as a spread.
For a stronger flavor, you can extend the hanging time by an additional day.
After the desired hanging time, remove the cheese from the cloth and place it in a sealed container in the refrigerator.
Once the cheese is thoroughly chilled, preferably after 24 hours, shape it into small balls, approximately the size of an olive or a walnut.
Take a sterilized jar with a capacity of about 2 1/2 cups / 600 ml.
Pour a portion of oil into the jar and gently place the cheese balls into the oil.
Add more oil as needed, ensuring that all the cheese balls are fully immersed in oil.
Seal the jar tightly and store it until needed.
Prior to serving, spread the mint and pepper on a flat plate.
Roll the cheese balls in the mint and pepper mixture to coat them.
Serve and enjoy!