Author Notes: Labneh: a creamy, tangy Middle Eastern yogurt strained until extra thick. It’s sort of a cross between whipped cream cheese and sour cream—but better. Lebanese people eat labneh with chips, chicken, kibbeh, fries. Growing up, it was my version of American ketchup. I consider it the butter to my bread. —Edouard Massih
Food52 Review: Featured in: My Grandma’s Garlicky Labneh Is the Ketchup to My Fries, the Butter to My Bread. —The Editors
Makes: 1 pint
Prep time: 5 min
Cook time: 24 hrs
Ingredients
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2
pounds non-fat Greek yogurt
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2
garlic cloves, grated or finely chopped
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1
lemon, juiced
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2
teaspoons kosher salt
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extra-virgin olive oil
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dried mint (optional)
Directions
- Line a large strainer with cheesecloth, and set into a large bowl.
- In a large bowl mix the yogurt, garlic, lemon juice, and salt, until fully incorporated.
- Place the yogurt mixture in the cheesecloth, and cover it by bringing the edges of the cloth towards the middle. Let drain in the fridge for 24 hours.
- After 24 hours, squeeze any excess liquid and place into an airtight container, or serve immediately, garnished with olive oil and dried mint, alongside warm pita and olives.
/d021b7d1-93a6-4153-97f2-086bdabfad1f--2018-0821_labneh-bi-toum-final-3x2_ty-mecham_001.jpg "Labneh bi Toum 2")
Photo by Ty Mecham
