Labneh

Labneh, also known as labne, labni, or labneh ballar, is a soft cheese that is popular in Middle Eastern cuisine. It is a strained yogurt, made by draining yogurt of its whey, resulting in a thicker, creamier product. Here's a brief overview of Labneh:

Ingredients:

Preparation:

1. Start by lining a colander with a few layers of cheesecloth or a clean cotton kitchen towel. Place the colander over a large bowl.

2. Mix 1-2 teaspoons of salt into 4 cups of yogurt. You can adjust the salt to your taste.

3. Pour the yogurt into the cheesecloth-lined colander, and let it drain in the refrigerator for at least 24 hours (the longer it drains, the thicker the labneh will be).

4. After draining, you can serve the labneh immediately or store it in the refrigerator. To store, layer the labneh in an airtight container, separating each layer with plastic wrap or a thin layer of olive oil. It will keep for up to two weeks in the refrigerator.

serving suggestions:

1. As a dip, served with pita bread, veggie sticks, or crackers.

2. Spread on toast, bagels, or sandwiches.

3. As a side dish for meats, kebabs, or falafel.

4. Mixed into salads or pasta sauces as a tangy, creamy element.

5. Rolled into balls and marinated in herbs and olive oil for a flavorful snack.

Labneh can be seasoned with various herbs and spices when preparing or serving, such as mint, dill, sumac, za'atar, or garlic. It's a versatile and healthy food that can complement many dishes or be enjoyed on its own.