Labne, or labneh, or also known as yogurt cheese, is a light and tangy accompaniment to any dinner or party, but especially served alongside some Hummus and Tabouli. It’s also great added to a sandwich wrap, with some grilled chicken or steak.
The hardest part about making Labne is time. And possibly, keeping your cat out of the kitchen.
You will need:
1 quart plain yogurt, regular or 2%
3 coffee filters or cheesecloth
1 medium mixing bowl
2 cloves garlic
1 green onion, white and green part
2 stems parsley
Line a strainer with three overlapping coffee filters or some cheesecloth. Dump the whole carton of yogurt in there, and place the strainer over a bowl. After the first hour, I usually need to discard the collected liquid so that it can continue to drain, and usually repeat this once more after a few hours. Let the yogurt drain for 8 to 24 hours. If it is hot (this is south Louisiana), I will place it in the fridge. If it is relatively cool, I leave it on the counter.
Transfer the drained yogurt to a mixing bowl/storage container.
In a small food processer or chopper, or by hand, finely mince the garlic, green onion, and parsley. I don’t find that any salt is needed, but you may choose to add some. Combine the minced vegetables and mix well with the yogurt.
Refrigerate for a few hours before serving, or serve at once.
Top with a little bit of olive oil, some sumac or zatar. I used a peppercorn medley that contains coriander which complements it well.