This delicious labneh is a cream cheese lover's dream come true! It's lucious, tangy and works just as well in a fruit parfait as it does on a mezze platter or as a dip with this vibrant cilantro oil.
Have you ever tried making your own labneh? Labneh is a thick, creamy, spreadable soft cheese that stems from the Middle East and is made by straining the fluid whey from full fat yoghurt. It resembles cream cheese, but has a tangy, more complex flavor and is especially wonderful because you have complete freedom to do whatever you want with it! Craving sweet? Add honey, maple syrup or jam for your overnight oats or müsli. More of a savory type? Add salt, olive oil, red pepper flakes or za’atar and spread on whatever bread or cracker catches your fancy!
I’ve transformed my labneh into the most delicious dip here by drizzling an amazing homemade cilantro oil all over it and adding crushed pistachios, pomegranate seeds and crispy slices of red onion. Served it with crusty baguette and little olive bread sticks from a local bakery that I am dying to recreate.
So simple and good!
Here's the incredibly easy How To on making labneh and the recipe for the cilantro oil that you’ll be slathering on everything.
18 oz (500 g) full fat yoghurt (you can also use greek yoghurt, goat’s milk or sheep’s milk yoghurt)
1/2 tsp flaky sea salt (omit if you want to use the labneh for something sweet!)
Mix together the yoghurt and salt.
Set a strainer lined with a double layered cheesecloth onto a bowl that will catch the whey.
Spoon the yogurt mixture into the strainer and fold the cheesecloth over the yogurt to cover completely. If your cheesecloth is too small, lay a dish towel on top of the strainer.
Place in the fridge for 12-24 hours. The longer you leave it in the fridge, the thicker your labneh will be.
Transfer to a serving bowl and stir though to loosen the labneh up a bit.
Serve with cilantro oil (recipe see below), chopped pistachios, pomegranate seeds, sliced red onions and crusty bread for dipping.
Labneh can be stored in an airtight container in the fridge for up to two weeks.
1 packed cup (20 g) cilantro, stems included
1 tsp flaky sea salt (more to taste)
1 clove garlic
1/2 cup (120 ml) extra virgin olive oil
freshly ground pepper
Place all the ingredients in a small food processor and pulse until smooth.
Will keep for up to three weeks in the fridge in an airtight container.