I started a series “Arabic cuisine” featuring my traditional food. Today the dish is Labneh (fermented yogurt spread).
labneh is my favourite Appetizer ever. I eat for breakfast or dinner (in my home country dinner is usually light). I never ever will get bored of it. I can eat it everyday from now till forever. My family always has it available. I can’t truly remember if mom make it or not, sure there are times that she made it herself. But since we needed it in large quantities, we usually have it from “A family that make cheese“, or the dairy farm that we got our dairy from. In all ways and means we had labneh.
Labneh can be a spread or a dip. I love it as spread on pita bread, and recently on whole wheat bread (Since pita bread is not always available here). My husband loves it with potato chips, or crackers.
I used to hang labneh in cheese cloth (or old clean flannel shirt), but I find the way this awesome blogger used is much easier!
All you need is to add yogurt on high quality kitchen paper. Add some salt (if you desire), and mix it well!
Then, put a rubber band to tight it very well, because you need to get out all of the liquid.
I see bloggers who made labneh, say it need 24, or 48 hrs to set. But I find it really hard, and with very intense flavor. I love a mild flavor, I keep mine 12 hrs, or 16 hrs at most. Others make it really hard, and shape it in balls, and store it in jar with olive oil.
Why fermented yogurt is good for you
Yogurt has probiotics that helps your digestion. Its helps your body improve the gut flora, the good bacteria that helps your body to digest, and absorb well your food, and decrease the bacteria that cause some diseases. And as result it elevate constipation too!
Another interesting finding, the gut microbiome may plays role in the microbiomes in the brain. That may leads in the future to add it in treatment for mental health diseases, including depression.
Labneh around the web
This is an amazing creative recipe. The blogger used labneh in cupcakes! While I know lots of food bloggers and foodies use yogurt in cakes, but labneh is a new for me, since it has a savory taste, and thicker than yogurt.
Another great labneh creation is this labneh cheesecake with honeyed figs! There are so many good recipes using labneh, but I just love it plain or with Olive oil!
- 1 lb of Full fat Yogurt
- Cheese cloth or high quality kitchen paper
- Strainer and plastic Bowl
- Rubber band
- Dried Thyme, Chili , raw garlic
- Olive oil, Zaatar
- Pita Bread , whole wheat bread
- Add yogurt to cheese cloth, add salt as desired.
- Knot the cheese clothe tightly and hang it on tap water, and put the plastic bowl to collect the liquid
- Or you can put the kitchen paper on the strainer and bowl underneath it. And tie it with rubber band.
- Leave it at least 12 hrs or more if you are looking for thick consistency.
- Crush few garlic pieces, add dried thyme or dried mint, chili or paprika, and drizzle it with olive oil