Labneh - Lebanese Creamy Cheese لبنة
Labneh - Lebanese Creamy Cheese لبنة

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, labneh - lebanese creamy cheese لبنة. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Labneh - Lebanese Creamy Cheese لبنة is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Labneh - Lebanese Creamy Cheese لبنة is something which I have loved my whole life.

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. In Lebanese, Middle Get the cheese out (at this stage it should be thick) pour into a container and store in the refrigerator.

To get started with this particular recipe, we must first prepare a few components. You can cook labneh - lebanese creamy cheese لبنة using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Labneh - Lebanese Creamy Cheese لبنة:
  1. Get 2 pots natural yogurt
  2. Take 1/2 teaspoon salt
  3. Prepare Cheesecloth
  4. Take For flavors
  5. Prepare Dried mint OR zaatar (optional)
  6. Get Olive oil which will also preserve for longer
  7. Take Salt

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve it on a platter, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita or Lebanese bread. So I selected Lebanese cream cheese or curd cheese known as labneh and curd cheese balls known as labneh korat for the challenge.

Instructions to make Labneh - Lebanese Creamy Cheese لبنة:
  1. This is everything that you’ll need
  2. In a big bowl, fix a big strainer and then place the cheesecloth inside it just like in the picture
  3. In another bowl place the yogurt and mix it really well with the salt
  4. Move the yogurt to the cheesecloth, lightly tie it and keep it in the strainer inside that bowl and then put it in the fridge for 24 to 48 hours until all the liquid drains through the cheesecloth
  5. The next day your labneh will be ready to eat!
  6. To make it even tastier, add extra virgin olive oil and 1 tbsp dried mint or a sprinkle of zaatar and then mix the ingredients together
  7. Olive oil won’t only give it a great taste, but it will also make it last longer in the fridge
  8. Enjoy it on your bread in the morning as a quick breakfast!

You get a buttery creamy taste when relishing labneh korat and it kind of melts in the mouth. I served labneh along with cream crackers and my daughter went crazy. If you've never tried this creamy spread get ready to add a new item to your spreadable favorites. The process of making labneh can be completed in one… Make labneh, a simple Lebanese cheese made from strained yogurt. It's like cream cheese but tangier with fewer calories.

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