Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, thick yogurt spread - labneh. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Thick yogurt spread - labneh is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Thick yogurt spread - labneh is something that I’ve loved my entire life.
Labneh, known as labneh cheese or yogurt cheese, is simply yogurt that's strained overnight and then mixed with salt. This extra thick Mediterranean yogurt cheese is a suitable dip for pita or veggies. The consistency and taste is somewhere between sour cream, yogurt, and cream cheese.
To get started with this particular recipe, we must prepare a few ingredients. You can cook thick yogurt spread - labneh using 2 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Thick yogurt spread - labneh:
- Get 1 kg plain yogurt
- Get 1 teaspoon salt
Ingredients: -A tub of plain yogurt. -Salt (to taste) Check out my previous video, where you can see how to make yogurt plain yogurt. Thick, and creamy, this homemade Labneh (Yogurt) makes a delicious and tangy breakfast spread. Labneh is a staple in Middle Eastern cuisine, especially among the Levantines. Labneh is one of those basic foods that is on the breakfast table every single day no matter what else is being.
Instructions to make Thick yogurt spread - labneh:
- Add the salt to the yogurt and mix well with a spoon.
- Pour the yogurt in a cheese cloth or a muslin bag and let it rest in a strainer over a bowl.
- Leave the bag for 4-6 hr or until it is very well drained.
- Remove the labneh from the bag and put in a shallow dish. Serve with a drizzle of olive oil, pita bread and olives.
- Note: You can keep the labneh for two weeks in an airtight container topped with salt and olive oil.
Labneh is a fresh cheese made by salting and straining yogurt; it's a delicious condiment that's also great as a dip, mixed into sauces, and spread under salads. Here's how I make my Labneh, garnished with olive oil, za'atar, and sumac. The recent craze for thick-strained, Greek-style yogurt reminds us of another tangy, cheese-y favorite from a bit further across the Mediterranean. Traditionally, labneh is eaten as a simple savory meal, spread onto pita bread, drizzled with olive oil, topped with mint leaves, and occasionally garnished. And labneh, a thick, yoghurt-based cheese whose sour taste perfectly complements vegetables, bread like zalabya, and olive oil.
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