This versatile Middle Eastern cheese--which tastes like cream cheese but has fewer calories--is nothing more than strained yogurt with a bit of salt stirred in. Adding a layer of olive oil will protect and preserve it. If you want the cheese to be thicker, drain it longer.

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Credit: Annabelle Breakey

Recipe Summary

total:
1 day
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour yogurt into a strainer lined with a double thickness of cheesecloth and set in a bowl deep enough that the strainer won't sit in liquid. Stir in salt, then lay ends of cheesecloth over yogurt, covering it. Chill at least 1 day and up to 2 (cheese will get denser the longer you drain it).

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  • Spoon cheese into a tall, narrow jar and top with 1/4 in. oil. Labneh keeps, chilled, up to 2 weeks.

Chef's Notes

Nutritional analysis is per 1/4-cup serving.

Nutrition Facts

76 calories; calories from fat 62%; protein 3.2g; fat 5.3g; saturated fat 2.3g; carbohydrates 4.3g; fiber 0g; sodium 232mg; cholesterol 12mg.
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