1. Vegetarian
  2. Main Dish
  3. Side Dish
  4. Appetizer
  5. Lunch
  6. Dinner
  7. Beef/Lamb
  8. Salad
  9. Fish
  10. Dessert
  11. Breakfast
  12. Condiment
  13. Chicken
  14. Dough
Home
Labneh Kefir Cheese Recipe
Recipe Categories: Vegetarian, Appetizer, Lunch, Breakfast
Written by   

This creamy cheese/yogurt spread is made from Greek yogurt. It is Greek yogurt that is strained from excess water in a cheese cloth until the resulting cheese is soft and creamy, similar to cream cheese. This goes great with toast, pita bread or even mixed with a little mint and garlic as an appetizer. Ingredients 3 cups Greek or Mediterranean Yogurt Cheese cloth Fine strainer and large bowl 1 clove minced garlic 1 tbs dried or fresh mint chopped Olive oil for garnish pita chips Directions Put the strainer in a bowl but make sure it is not touching the bottom. Layer the cheese cloth over the strainer, pour the yogurt into the cheese cloth and twist the cheese cloth tightly closed, put in the refrigerator for 2 days. Open the cheese cloth and store the labne in an airtight container. You can serve it plain with olive oil or you can make a variation. Just mix some of the finished labne with minced garlic and mint, spread in a dish and garnish with olives and olive oil, serve with pita bread or pita chips. You can store labne in the refrigerator for up to 10-15 days.

Labneh Kefir Cheese Recipe

Total Time:
Prep Time:
Cook Time:
Yield: 6
Level: Easy

Ingredients

  • 3 cups Greek or Mediterranean Yogurt
  • Cheese cloth
  • Fine strainer and large bowl
  • 1 clove minced garlic
  • 1 tbs dried or fresh mint chopped
  • Olive oil for garnish
  • pita chips

Directions

Put the strainer in a bowl but make sure it is not touching the bottom. Layer the cheese cloth over the strainer, pour the yogurt into the cheese cloth and twist the cheese cloth tightly closed, put in the refrigerator for 2 days. Open the cheese cloth and store the labne in an airtight container. You can serve it plain with olive oil or you can make a variation. Just mix some of the finished labne with minced garlic and mint, spread in a dish and garnish with olives and olive oil, serve with pita bread or pita chips. You can store labne in the refrigerator for up to 10-15 days.
Labneh Kefir Cheese Recipe
Close

Ingredients

  • 3 cups Greek or Mediterranean Yogurt
  • Cheese cloth
  • Fine strainer and large bowl
  • 1 clove minced garlic
  • 1 tbs dried or fresh mint chopped
  • Olive oil for garnish
  • pita chips

Directions

Put the strainer in a bowl but make sure it is not touching the bottom. Layer the cheese cloth over the strainer, pour the yogurt into the cheese cloth and twist the cheese cloth tightly closed, put in the refrigerator for 2 days. Open the cheese cloth and store the labne in an airtight container. You can serve it plain with olive oil or you can make a variation. Just mix some of the finished labne with minced garlic and mint, spread in a dish and garnish with olives and olive oil, serve with pita bread or pita chips. You can store labne in the refrigerator for up to 10-15 days.


This creamy cheese/yogurt spread is made from Greek yogurt. It is Greek yogurt that is strained from excess water in a cheese cloth until the resulting cheese is soft and creamy, similar to cream cheese. This goes great with toast, pita bread or even mixed with a little mint and garlic as an appetizer.
@mariadelmarpenichet yes of course you can :)
By: dedemed
i made your mediterrenean yogurt (amazing) and it is about... 5 cups of yogurt, can i use 5 cups instead of 3? thank you so much :)
By: mariadelmarpenichet
@qasion perfect, my grandmother used to store it that way as well :)
By: dedemed
@okatchimachi very interesting.
By: dedemed
I made a specialty yogurt ( SCD yogurt for peole with intistinal problems) in Yogurtmate machine, then I dried it for 24 hours. Rolled in small balls, placed them in an airtight glass jar with olive oil and mint, placed in the frig. Every morning I eat about 2 small balls of it,,very good and healthy.
By: qasion
Thanks for this nice recipe. The authentic one made by Bedouins in Jordan is slightly sour and salty. Few tips I took from them for the very original labneh: 1. Use the yogurt made of a mix of sheep and goat milk (not cow one). 2.Use a yogurt that is close to its expiry date (this gives the slight sour taste). 3.Mix the yogurt with a pinch of sea salt before you put it in the cheese cloth. 4. To enhance the sour flavor more do not put the whole thing in the fridge immediately. Thanks a lot :)
By: okatchimachi
@ElJefedeJefes9 well yes you can use garlic paste but I would suggest that fresh garlic is the best. You can also make labne in bulk and it will last about 90 days. Yes the 2 day process is necessary b/c the yogurt must drain properly in order for it to thicken. Hope this helps :)
By: dedemed
Hello DeDe, Great recipe, could i use garlic paste (garlic,canola,lemon) instead of minced garlic with the labneh? And is there a way i could speed up the process for making labneh, i plan to include it on my future restaurant menu, but two days seems kind of long. Thank you, A.
By: ElJefedeJefes9
@AnanyaVilas lol, you won't burn your pinky making labne...that's only while making yogurt. And you can go to my site and use a temperature thermometer instead of your pinky :)
By: dedemed
"I value my pinky!"... :)
By: AnanyaVilas
@3Storm sounds amazing, great alternative!
By: dedemed
@silandthemagpie it's so YUMMY!
By: dedemed
This is awesome. I'm going to make a sweet version with honey and vanilla bean for bagels.
By: 3Storm
Oh goodness, mine is straining in the kitchen as I write this. I am so hungry. I want labneh now. NOW!
By: silandthemagpie
@KuwaitiOutsider I love it with zaatar manaeesh, I have that recipe up too :) Not a medic, just a Mediterranean chef :)
By: dedemed
@coolintake i concur ;)
By: dedemed
middle eastern food for the masses! one of the all time historical greats after the pyramids and the gardens of babylon is LABNH. skip your mc-whopper and have a labneh sandwich. 1
By: coolintake
Really good... are you a medic btw? Should try it with Zaatar .., really tastes good :)
By: KuwaitiOutsider
@tattooyu lol, thanks, all of the written recipes are on my site too, check them out :)
By: dedemed
Looks wonderful. I can't wait to try it at home. I might slow cook the garlic first just to take some of the rawness out (my preference), but YUM! Oh, and yeah, every Lebanese girl I've ever met, is gorgeous. Way to go Lebanon!
By: tattooyu
@dedemed ok thanks!
By: ilsdmspjs
@ilsdmspjs you can use freeze-dried bacteria instead of stirring in the yogurt into the milk :)
By: dedemed
@dedemed thanks...I'll have to try that. If I didn't have access to yogurt, do you know the process to make yogurt from just milk with the right cultures and what not?
By: ilsdmspjs
@ilsdmspjs check out my Greek yogurt recipe then after that done you can make this recipe...you need the yogurt first. recipes are all on my site :)
By: dedemed
i've been trying to find someone who's made lebneh from milk. I was making farmers cheese from goats milk and wasnt paying much attention to the carton cause it was my first time using goat milk and after I put in my lime juice and it wasn't curdling I realized that I had bought ultra-pasterized milk :P i ended up getting a yogurt like stuff which I then strained and got a cheese that's simular to lebnah...it tastes amazing...just don't know how to do it again...ideas?
By: ilsdmspjs

We're on

Add DedeMed to your Circles.

 

DEDE'S RECIPES

Copyright © 2011 - Site by FatRock Media