Homemade Labneh Think Sour Cream Recipes
LABNEH (LEBANESE CREAM CHEESE)
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.
Provided by LEBANESE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time P1DT5m
Yield 32
Number Of Ingredients 3
Steps:
- 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.
- 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.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g
HOMEMADE SOUR CREAM
A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.
Provided by Celestial
Categories Side Dish Sauces and Condiments Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 3
Steps:
- Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.2 g, Cholesterol 41.4 mg, Fat 11.2 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 14.4 mg, Sugar 0.4 g
More about "homemade labneh think sour cream recipes"
LABNEH RECIPE - ANNA PAINTER - FOOD & WINE
From foodandwine.com
Author Anna PainterTotal Time 10 mins
- In a medium bowl, using a rubber spatula, stir the yogurt with the sour cream until well combined. Line a fine-mesh strainer or colander with 3 layers of cheesecloth, leaving a 4-inch overhang on 2 sides, and set the strainer over another medium bowl. Scrape the yogurt mixture into the cheesecloth. Twist the overhanging ends of cheesecloth together and tuck them under the ball of yogurt. Place a small bowl on top of the cheesecloth bundle and refrigerate overnight.
- Unwrap the cheesecloth bundle and scrape the labneh into a bowl. Sprinkle with salt, stir with a rubber spatula and serve.
HOMEMADE LABNEH RECIPE (HOW TO MAKE …
From themediterraneandish.com
5/5 (17)Calories 104 per servingTotal Time 24 hrs
- Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)
- To serve, spread labneh in a bowl and top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!
HOMEMADE LABNEH DIP FROM MILK - THE …
From thematbakh.com
4.8/5 (8)Total Time 30 hrs 15 minsCategory AppetizerCalories 104 per serving
- If using store-bought yogurt to make your labneh dip, skip this section and jump to "Strain Yogurt To Make Labneh".
- Add a cotton cloth or 2 layers of paper towels (thick quality paper towels) or a cotton cloth fabric in a large strainer.
HOW TO MAKE LABNEH: SIMPLE HOMEMADE …
From masterclass.com
- 1. Line a fine-mesh strainer with two to four layers of cheesecloth. Set the strainer over a deep bowl. Transfer yogurt to the cheesecloth and fold the cheesecloth over the yogurt to gently cover.
- 2. Refrigerate, and allow the whey to drain from the yogurt until the labneh cheese has reached desired consistency, about 1–3 days. Season with salt, if desired.
- 3. To store, place labneh in an airtight container and cover with olive oil. If desired, roll labneh into small balls and store in a jar, covered with olive oil.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Yotam Ottolenghi, Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
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