Labne, also known as labneh, is a strained yogurt cheese that is popular in the Middle East and Mediterranean regions. It's essentially thickened yogurt that has been drained of its whey, resulting in a creamy and tangy spreadable cheese.
Here's a breakdown of what makes up labne:
- Yogurt: Labne starts with yogurt, usually whole milk yogurt, which is the base ingredient.
- Straining: The yogurt is strained through a cheesecloth or fine-mesh strainer to remove the whey, the watery liquid that separates from the yogurt. This process concentrates the yogurt solids, making it thicker and creamier.
- Salt: Salt is often added to labne for flavor and preservation.
The straining process can take anywhere from a few hours to overnight, depending on the desired consistency. The longer the yogurt is strained, the thicker and drier the labne will become.
Labne is versatile and can be enjoyed in various ways:
- Spread: It can be spread on bread, crackers, or pita bread.
- Dip: It can be served as a dip with vegetables, olives, or pita chips.
- Salad topping: It can be used as a topping for salads, adding a creamy and tangy flavor.
- Filling: It can be used as a filling for sandwiches, wraps, or pastries.
Labne can be made with different types of yogurt, including Greek yogurt or even plant-based yogurt alternatives. It can also be flavored with herbs, spices, or other ingredients.
