Recipe courtesy of May Yacoubi
Labneh Cheese
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 382
- Total Fat
- 40
- Saturated Fat
- 7
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 6
- Sodium
- 182
- Total: 8 hr 15 min (includes draining time)
- Active: 15 min
Ingredients
Labneh:
2 cups full-fat Greek yogurt
1 teaspoon kosher salt
Seed and Herb Coating:
2 tablespoons toasted sesame seeds
2 tablespoons ground sumac
2 tablespoons dried thyme
2 tablespoons dried mint
2 tablespoons nigella seeds
1/2 teaspoon crushed red pepper flakes
2 cups olive oil, plus more for oiling hands
Serving suggestions:
Pita bread, green olives, pickled cucumber, mint leaves, zaatar and red tea
Directions
- For the labneh: stir the salt into the yogurt, then transfer the mixture to a cheesecloth-lined strainer set over a bowl. Gather the ends of the cheesecloth to shape the yogurt into a ball and give it a gentle squeeze. Tie the ends of the cheesecloth into a knot. Tie a few inches of twine to the cheesecloth and suspend it from a small rod or chopstick set over a tall container (make sure the cheesecloth pouch is a few inches above the bottom of the container).
- Place the entire container in the refrigerator to drain. For firm labneh cheese that can be shaped into balls, let sit overnight. (For creamy, softer labneh let it sit only 6 to 8 hours.)
- For the seed and herb coating: after the labneh has drained overnight, mix the sesame seeds, sumac, dried thyme, dried mint, nigella seeds and red pepper flakes together in a shallow dish.
- Oil your hands and shape the cheese into 2 tablespoon-sized balls. Roll each ball in the spice mixture to coat completely and place in a 32-ounce airtight container. Cover the cheese with 2 cups olive oil and refrigerate for up to 2 weeks.
- Serve with bread, green olives, pickled cucumber, mint leaves, zaatar and red tea.