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Photo: Maren Caruso; Styling: Nissa Quanstrom Photo by: Photo: Maren Caruso; Styling: Nissa Quanstrom

Labneh

Chris Ainsworth of Saffron Mediterranean Kitchen in Walla Walla, Washington, told us how to make this ridiculously easy and versatile eastern Mediterranean "cheese" that tastes like a cross between sour cream and cream cheese. All you do is drain yogurt until it's thick and satiny. Mix it with a little olive oil and garlic, then toss with pasta or serve with bread for dunking. Keeps up to 1 week, chilled.

 

This recipe goes with Dungeness Crab and Garlicky Yogurt Pasta

Sunset FEBRUARY 2013

  • Yield: Makes 3 cups (serving size: 1/4 cup)
  • Total:5 Minutes
  • Drain:7 Hours

Ingredients

  • 32 ounces plain whole-milk Greek yogurt

Preparation

Line a strainer with cheesecloth and spoon in yogurt. Set over a deep bowl, cover, and chill at least 7 hours or up to 24 hours to drain.

Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 69%
  • Protein: 5g
  • Fat: 7.7g
  • Saturated fat: 6g
  • Carbohydrate: 2.3g
  • Fiber: 0.0g
  • Sodium: 2.2mg
  • Cholesterol: 13mg
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Labneh recipe

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