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Labneh
Strained Yogurt
A luxuriously thick and creamy Middle Eastern strained yogurt, essential for any mezze spread. Traditionally served drizzled with fragrant extra virgin olive oil and a sprinkle of earthy za'atar, perfect for scooping with warm pita bread.
🧂 Ainekset
- 500 g Full-fat Greek yogurt(Ensure it's full-fat for the creamiest texture. Plain, unsweetened is essential.)
- 1/2 tsp Salt(Fine sea salt or kosher salt works best.)
- 3 tbsp Extra virgin olive oil(Use a good quality, flavorful olive oil for drizzling. More for serving if desired.)
- 1 tbsp Za'atar(A Middle Eastern spice blend typically containing thyme, oregano, marjoram, sumac, and sesame seeds.)
- for serving Pita bread(Warm pita bread is ideal for dipping.)
👨🍳 Ohjeet
- 1
In a medium bowl, combine the full-fat Greek yogurt and salt. Stir thoroughly until the salt is completely dissolved and evenly distributed throughout the yogurt. The mixture should be smooth.
⏱️ 2 minutes - 2
Line a fine-mesh sieve with a double layer of cheesecloth or a clean, thin kitchen towel. Place the sieve over a larger bowl, ensuring the bottom of the sieve does not touch the bottom of the bowl. Pour the salted yogurt mixture into the lined sieve. Fold the edges of the cheesecloth over the yogurt to cover it completely. Refrigerate for at least 24 hours, or up to 48 hours for an even thicker consistency. You will see whey (a clear, yellowish liquid) collecting in the bowl below.
⏱️ 24 hours - 3
Once the yogurt has reached your desired consistency, carefully remove the cheesecloth from the sieve. The strained yogurt (labneh) should be thick, smooth, and spreadable, similar to cream cheese. Gently scoop the labneh into a serving bowl.
⏱️ 2 minutes - 4
Drizzle the labneh generously with extra virgin olive oil. Sprinkle the za'atar evenly over the top. Serve immediately with warm pita bread for dipping and scooping.
💡 Ammattilaisvinkit
- ✓The longer the straining time, the thicker and more concentrated the labneh will be. For a firmer texture, strain for 48 hours.
- ✓Using a high-quality, flavorful extra virgin olive oil will significantly enhance the taste of the finished dish.
- ✓Leftover labneh can be rolled into small balls and stored submerged in olive oil in an airtight container in the refrigerator for up to a week. This also infuses the oil with flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a flavored labneh, mix finely chopped fresh herbs like mint, parsley, or chives into the yogurt before straining.
- Add a clove of finely minced garlic to the yogurt mixture in step 1 for a garlicky kick.