Labneh is a staple in every middle eastern household especially Syria and Lebanon. Creamy, thick, tangy and smooth textured cheese that is basically strained whole milk yogurt often referred to as Yogurt Cheese or Kefir Cheese.
Just like most middle eastern dishes, Labneh is very healthy and good for you. Apart from being a good source of protein, it is considered an excellent probiotic food filled with healthy bacteria that will boost your immune system and gut health.
Growing up, it's one of my favorite things to eat rolled in pita bread with sprinkle of zataar and olive oil. We call it "Aroos Labneh" عروس لبنه and it's always the best when mom makes it. I often would have it for lunch at school.
“ I loved when my mom would add tomatoes or cucumbers inside my Labneh sandwich. It was like a crunchy tangy creamy goodness! ”
Labneh can be expensive to buy from the local store, but luckly making is is very easy and super economical! I will be showing you in this blog an authentic way how to make yogurt from scratch then transforming it into Labneh. In my opinion in order to call it homemade Labneh, the yogurt has to be homemade too!
Here is what you need:
1 Gallon whole Milk
Thermometer - for measuring temperature
1 Tablespoon Whole Milk Yogurt Sample (not Greek)- I like Trader Joe's European style
2 Tablespoons Salt
A Cheese Cloth
Instant Pot Method:
Place milk in the instant pot. Set on high pressure for 1 min.
Once it reaches high pressure, click cancel and quick release.
Cool milk until it reaches a temp of 110° degrees.
Stir in yogurt sample and close the instant pot.
Click Yogurt setting. It will display 8 hours on the screen.
After 8 hours open instant pot and you will have Homemade Yogurt.
Refrigerate.
Place homemade yogurt in cheese cloth, add salt, stir then tie it and place elevated in a bowl so the liquid will get released. Keep in refrigerator during the straining process.
Once most liquid has been strained, you will have your Homemade Labneh!
This video will show step by step on how it's made in the instant Pot.
Stove Top Method:
Place milk in a large stainless steel pot. Bring to a slight boil.
Once it starts to rise. turn off stove and set aside to cool.
Cool milk until it reaches a temp of 110° degrees.
Stir in yogurt sample and close the lid.
Wrap the pot in towels or thick blanket to keep warm and place on counter for 8 hours.
After 8 hours, unwrap, open lid and you will have Homemade Yogurt.
Refrigerate.
Place homemade yogurt in cheese cloth, add salt, stir then tie it and place elevated in a bowl so the liquid will get released. Keep in refrigerator during the straining process.
Once most liquid has been strained, you will have your Homemade Labneh!
Enjoy with pita bread, a cup of tea and top with olive oil, zataar, cucumbers, tomato, and mint!
I hope you enjoy this recipe and please give me your feedback by commenting below.
Sahtein!
I would love to hear if you made this recipe
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Photo Credit: Kinda Arzon Photography www.kindarzon.com