Simple Cream Cheese Recipe (Labneh)

dorsetcountrylife
17 hours ago
2 min read

Pour the salt and yogurt mix into a muslin to make Labneh.

Labneh originates from the Levantine region of the Middle East, which includes countries like Lebanon, Syria, Jordan, and Palestine. It has been a staple in the region’s cuisine for centuries, valued both for its taste and for its long shelf life in traditional preservation methods, such as storing it in olive oil.

The process of straining yogurt to make labneh likely developed as a practical way to extend the freshness of dairy without refrigeration, while also intensifying its flavor and nutritional value. Today, labneh remains deeply rooted in Middle Eastern culinary traditions, often enjoyed with flatbread, olives, and herbs as part of a mezze spread.

Labneh is a creamy, tangy strained yogurt cheese that's easy to make at home with just two ingredients: full-fat plain yogurt and salt.

This can be made overnight but is best left for 24 hours before eating. This recipe is so simple you will not believe it and you can really impress your friends!

1 cup of Full Fat Greek Yogurt

1 good teaspoon of flaked sea salt or Himalayan salt.

Mix the two ingredients together and using a double layer of cheesecloth muslin, ( I tend to tuck the cloth in a small bowl or coffee cup to hold the cloth in position ) pour the yogurt mix into the centre and gather the cloth up and tie the top with string so it like a ball shape.

Tie the string to the centre of a wooden spoon handle and place the spoon over a jug so the bundle can hang down and the liquid from the yogurt drips into the jug below. The spoon keeps the cream cheese central leaving space for the liquid to collect and not touch the muslin so it can strain well.

Strain the Labneh over a jug in the fridge.

Put it in the fridge for 24 hours. If you like really thick cream cheese you can leave it straining for up to 48 hours. Unwrap and it’s ready to use and will keep in an airtight container in the fridge for a week. It can be served simply with a drizzle of olive oil and a sprinkle of za'atar, or used as a base for dips and spreads.

For longer storage, you can roll it into small balls and preserve them in olive oil. Labneh’s versatility and probiotic benefits make it a nutritious and delicious addition to both savory and sweet dishes.

You can discard the liquid but I like to keep it and use it like buttermilk. If you soak chicken in it overnight it tenderizes it beautifully!