Labne, aka Yogurt Cheese

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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 strainer

  • 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.

Serve with pita bread or vegetable.

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