Yogurt Cheese Labanee in Arabic
Transform your everyday yogurt into a creamy, tangy delight with this traditional Middle Eastern recipe for Yogurt Cheese Labanee in Arabic. Made with just two simple ingredients—plain whole-milk yogurt and a touch of salt—this recipe naturally transforms into a luscious spread through a slow, hands-off draining process. Perfectly customizable, you can adjust the texture to be soft and spreadable or firm and thick depending on your preference. Labanee is wonderfully versatile: serve it drizzled with olive oil, sprinkled with za’atar, or topped with fresh herbs and crushed nuts for a vibrant, authentic touch. Whether enjoyed as a dip, a sandwich spread, or part of a mezze platter, this homemade delicacy brings a rich, tangy flavor to your table in the simplest way possible. Ready in just 10 minutes of prep and a little patience, it's a wholesome addition to any Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 1000 grams Plain whole-milk yogurt
- 1 teaspoon Salt
Instructions
In a medium-sized mixing bowl, combine the plain whole-milk yogurt and salt. Stir well to ensure the salt is evenly distributed.
Line a fine-mesh sieve or colander with a clean cheesecloth or a thin kitchen towel. Place the sieve over a large bowl to catch the liquid (whey) that drains out.
Transfer the salted yogurt into the cheesecloth, spreading it evenly.
Gather the edges of the cheesecloth and tie them together to form a bundle. Secure it tightly with kitchen twine or a rubber band.
Leave the bundle in the sieve, ensuring it does not touch the whey that collects in the bowl. Alternatively, hang the bundle over the sink or a deep container for better drainage.
Refrigerate the setup and allow the yogurt to drain for 24 to 48 hours, depending on your desired consistency. For a soft, spreadable labanee, 24 hours should suffice; for a firmer texture, drain closer to 48 hours.
After draining, untie the cheesecloth and transfer the thickened labanee into an airtight container.
Serve cold, drizzled with olive oil, and optionally garnished with za'atar, fresh herbs, or crushed nuts.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 46.5 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 11.7 mcg | 59% | |
| Calcium | 1208 mg | 93% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
