Homemade Labneh: A Simple and Delicious Middle Eastern Recipe

Ingredients

4 cups of whole milk
2 cups of heavy cream
4 tablespoons of lemon juice
1 teaspoon of salt
Cheesecloth

Steps and instructions

Combine the whole milk and heavy cream in a large pot and heat it over medium heat.
Continue to heat until the mixture reaches a temperature of 185 degrees Fahrenheit. Stir occasionally to prevent the milk from burning at the bottom of the pot.
Remove the pot from heat and add the lemon juice. Stir the mixture until it is well combined.
Allow the milk mixture to cool to room temperature. This will take about an hour.
Once the milk mixture has cooled, stir in the salt.
Line a colander with a double layer of cheesecloth and place it over a large bowl.
Pour the milk mixture into the cheesecloth-lined colander.
Gather the edges of the cheesecloth together and tie them to create a pouch.
Hang the pouch over the bowl and let it drain for at least 24 hours. You can hang it in your refrigerator to keep it cool.
After at least 24 hours, the labneh is ready. You can squeeze the cheesecloth to get out any remaining liquid.
Store the labneh in an airtight container in the refrigerator. It will keep for up to two weeks.

Tools for making

Large pot - Used to heat the milk and cream mixture.
Thermometer - Used to monitor the temperature of the milk mixture.
Cheesecloth - Used to strain the labneh and remove excess liquid.
Colander - Used to hold the cheesecloth-lined with labneh mixture during the straining process.
Bowl - Placed under the colander to collect the liquid drained from the labneh.
String or twine - Used to tie the cheesecloth and hang the labneh to drain.
Refrigerator - Used to store the labneh after it has finished draining.

Recipe variations

Add herbs and spices such as garlic, dill, or za'atar to the labneh for additional flavor.
Replace the lemon juice with lime juice for a citrus twist.
Stir in chopped olives, sun-dried tomatoes, or roasted red peppers for a savory variation.
Mix in honey or maple syrup for a touch of sweetness.
Add a sprinkle of ground cinnamon or cardamom for a hint of spice.
Top the labneh with a drizzle of olive oil and a sprinkle of crushed red pepper flakes.
Serve the labneh with a side of fresh fruits or vegetables for a refreshing and healthy snack.
Use flavored yogurt instead of the milk and cream mixture for a shortcut version.
Experiment with different types of milk, such as goat milk or almond milk, for a dairy-free alternative.
Try straining the labneh for longer than 24 hours for an even thicker and creamier consistency.

Recipe overview

In this recipe, we will be making Labneh, a creamy, tangy Middle Eastern cheese made from strained yogurt. This delightful spread is both easy to make and incredibly versatile, making it a wonderful addition to your culinary repertoire. Despite the simplicity of the ingredients - whole milk, heavy cream, lemon juice, and salt - the result is a deliciously rich and complex flavor. The process involves heating a mixture of milk and cream, adding lemon juice, then straining the mixture through a cheesecloth for a minimum of 24 hours. The end product is a thick, creamy cheese that can be used as a spread on bread, in sandwiches, as a dip, or even as a base for savory and sweet dishes. Once you've mastered making your own labneh at home, you'll find it's a recipe you'll come back to time and again. Let's get started!

Common questions

Can I use low-fat milk instead of whole milk?
No, it is important to use whole milk for this recipe to achieve the desired creamy consistency.
Can I substitute lemon juice with another acid?
Yes, you can use white vinegar or apple cider vinegar instead of lemon juice.
How long does it take for the milk mixture to cool to room temperature?
It usually takes about an hour for the milk mixture to cool to room temperature.
Can I use a different type of cloth instead of cheesecloth?
Yes, you can use a clean kitchen towel or a coffee filter as an alternative to cheesecloth.
How long should I hang the pouch to drain the labneh?
It is recommended to hang the pouch and let it drain for at least 24 hours.
Can I add flavors or herbs to the labneh?
Yes, you can add flavors such as garlic, herbs like dill or mint, or spices like za'atar to customize the labneh according to your taste.

Serving dishes and utensils

Cheesecloth - Used for straining the labneh and removing excess liquid.
Colander - Placed underneath the cheesecloth to catch the liquid while straining the labneh.
Large pot - Used for heating the milk and cream mixture.
Thermometer - For monitoring the temperature of the milk mixture.
Large bowl - Placed under the colander to collect the drained liquid.
Airtight container - Used for storing the labneh in the refrigerator.

Origin stories

Labneh, a delightfully tangy and creamy cheese, is a staple in the culinary treasures of the Middle East. Its origins trace back to the ancient times, where the process of straining yogurt to remove its whey was a traditional method used to preserve dairy. Not only does this process extend the shelf life of the product, it also imparts an unmistakable tanginess and thickness that has made labneh a beloved component of many Middle Eastern meals. Whether spread on warm bread, drizzled with olive oil, or used as a base for a variety of dips, labneh continues to occupy a revered place in Middle Eastern cuisine. The simple process of its creation is a testament to the age-old wisdom of food preservation in a region where every morsel is a celebration of survival and sustenance.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.