Greek Yogurt Labneh Recipes

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LABNEH (LEBANESE YOGURT)



Labneh (Lebanese Yogurt) image

This is a Lebanese dish, excellent for dipping with vegetables or spreading on bread. It can also be used as a topping for just about any dish.

Provided by Baritone Bob

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 10m

Yield 12

Number Of Ingredients 5

1 ½ cups Greek yogurt
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
½ teaspoon kosher salt, or to taste

Steps:

  • Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 1 g, Cholesterol 5.6 mg, Fat 7.2 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 96.4 mg, Sugar 1 g

GREEK YOGURT LABNEH



Greek Yogurt Labneh image

Provided by Bon Appétit Test Kitchen

Categories     Herb     No-Cook     Yogurt     Advance Prep Required     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 7

2 cups plain 2% fat or whole Fage Greek yogurt
1/2 cup (or more) good-quality extra-virgin olive oil
3 tablespoons finely minced fresh herbs (such as tarragon, parsley, and chives)
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Special Equipment
Cheesecloth

Steps:

  • Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
  • Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4" balls. Place in an 8-ounce glass jar.
  • Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.

HOW TO MAKE LABNEH (CREAMY YOGURT CHEESE)



How to Make Labneh (Creamy Yogurt Cheese) image

A delicious creamy spread made with strained Greek yogurt - perfect as an appetizer, a snack, or, a condiment.

Provided by Marilena Leavitt

Categories     Appetizer, Snack

Time 10m

Yield 12

Number Of Ingredients 7

32 oz.(4 cups) Greek yogurt (I used Fage 2%)
1 tsp. fine sea salt
Toppings
3 TBSPS. extra virgin olive oil
2 TBSPS. pine nuts, toasted
--- za'atar spice, or, a mixture of thyme and oregano, or, dried mint
--- toasted sesame seeds (optional)

Steps:

  • In a large bowl, mix the yogurt and the salt. Taste and adjust the seasoning (the flavors will intensify once the whey is separated form the yogurt).
  • Line a colander with several layers of cheesecloth and place it over a deep bowl. Transfer the yogurt to the colander, fold the cheese cloth over it, and cover with an inverted plate. Place the bowl in the refrigerator for a minimum of 8 hours, or better, overnight. The longer you leave it the thicker it will become.
  • To serve, spoon some of the labneh into a serving bowl, top with toasted pine nuts, za'atar (or your favorite dried herb mixture) and drizzle liberally with extra virgin olive oil. Serve with toasted pita bread and/or sliced veggies.

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