Fresh Yogurt Cheese (Labneh)
Labneh is a fresh yogurt cheese popular in the Middle East. It's great spread on a bagel as a guilt-free swap for cream cheese.
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- Calories: 106
- Fat: 5.7g
- Saturated fat: 2g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.4g
- Protein: 10g
- Carbohydrate: 5g
- Fiber: 0.0g
- Cholesterol: 8mg
- Iron: 0.0mg
- Sodium: 158mg
- Calcium: 80mg
- 4 cups plain reduced-fat (2%) Greek yogurt, or 2 1/2 cups store-bought labneh
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh oregano leaves, plus additional for serving
- 1. In a medium bowl, stir together yogurt and salt. (If using store-bought labneh, skip to step 2.) Line a fine-mesh sieve with 2 layers of cheesecloth (allowing extra to drape over sieve); place sieve over a deep bowl or large (8-cup) liquid measure. Transfer yogurt to prepared sieve. Gather edges of cheesecloth around yogurt mixture; tie with kitchen twine. Transfer bowl, sieve, and yogurt to refrigerator; drain 12 hours (discarding liquid occasionally to make sure liquid collected from yogurt in bowl doesn't touch sieve). Remove yogurt cheese from cheesecloth.
- 2. Use clean hands to roll cheese into 1-inch balls (about 1 rounded tablespoon each). Meanwhile, heat oil in a small skillet over medium heat; add oregano and cook until crisp and fragrant (about 1 minute). Cool oil and oregano completely (discarding darkened oregano, if desired) and pour over yogurt cheese to serve. Garnish with fresh oregano.
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