Labneh

July 15th, 2017

Labneh is made from fresh yogurt which has been well drained to remove all whey. Labneh, a word derived from the word “Laban”, Laban means yogurt. Labneh is popular in Syria, Lebanon and Palestine. Besides being used fresh, labneh is also formed into balls (Arabic for Labneh Balls is Labneh Mda’abaleh), sometimes covered with herbs or spices, and stored in olive oil. It is often eaten for breakfast with bread, cucumber, olives and fresh mint.

Let’s make Labneh.

1, 2. I used Laban ‘Arabi (Syrian yogurt made from Sheep’s milk).

3,4. Measure 2000 g yogurt.

5,6. Place a colander over a bowl.

7. Line the colander with clean cotton cloth, the bottom of the colander should not be in contact with the liquid released from the yogurt.

8,9, 10. Spoon yogurt into the lined colander, and add 3 tablespoons salt to it and stir to mix.

11, 12, 14,  15, 16, 17, 18. Fold the cloth around the yogurt, put in the refrigerator and allow to drain for 48 hours, discarding the liquid that collect in the bowl every once in a while.

19, 20. After 48 hours, line a plate with paper towels.

21, 22, 23, 24. Add the drained yogurt to the plate lined with paper towels and cover with paper towels. Put in the refrigerator for 24 hours (Day 1).

25, 26, 27, 28, 29, 30. After 24 hours, line the plate with new paper towels, add the drained yogurt to it and cover with new paper towels. Put in the refrigerator for 24 hours (Day 2).

33, 34. After 24 hours, line the plate with new paper towels, add the drained yogurt to it and cover with new paper towels. Put in the refrigerator for 24 hour (Day 3).

35. 36. Drained yogurt is ready.

35. 36. The weight of drained yogurt is 710 g.

35. 36. Divide Drained yogurt into 5 parts. One part equals to 270 g and this to make plain labneh, and 4 parts equal to 110 g and these to make labneh with flavors..

Labneh Sadah (Plain Labneh)

41. Line a plate with paper towels.

42. Bring the first part of drained yogurt that weighs 270 g.

43, 44. Scoop the drained yogurt into balls, roughly the size of small walnut.

45, 46, 47, 48. Place the balls on the plate lined with paper towels, leaving space between them.

Labneh Bi-Habet Al-Soudeh (Labneh with Nigella Seeds)

49. Bring the second part of drained yogurt that weighs 110 g.

50, 51, 52. Add 3/4 teaspoon nigella seeds to it and stir to combine.

53, 54, 55. Scoop the drained yogurt into balls, roughly the size of small walnut.

56. Place the balls on the plate lined with paper towels, leaving space between them.

Labneh Bel-Na’ana’a Al-Yabes (Labneh with Dried Mint)

57. Bring the third part of drained yogurt that weighs 110 g.

58, 59, 60. Add 3/4 teaspoon dried mint to it and stir to combine.

61, 62, 63. Scoop the drained yogurt into balls, roughly the size of small walnut.

64. Place the balls on the plate lined with paper towels, leaving space between them.

Labneh Bi-Fleifleh (Labneh with Ground Aleppo Pepper)

65. Bring the fourth part of drained yogurt that weighs 110 g.

66, 67, 68. Add 1 teaspoon ground Aleppo pepper to it and stir to combine.

69. 70. 71. Scoop the drained yogurt into balls, roughly the size of small walnut.

72 Place the balls on the plate lined with paper towels, leaving space between them.

Labneh Bel-Za’atar Al-Akhdar (Labneh with Green Za’atar Mix)

73, 74. Put 1 1/2 tablespoons green za’atar mix.

75. Bring the fifth part of drained yogurt that weighs 110 g.

77, 78. Scoop the drained yogurt into balls, roughly the size of small walnut.

79, 80, 81, 82. Dip labneh balls, 1 at time, in green zaatar mix, turning to evenly coat each ball.

83, 84. Place the balls on the plate lined with paper towels, leaving space between them.

85, 86, 87, 88. Cover labneh balls with paper towels. Put in the refrigerator for 24 hours (Day 1).

89, 90, 91, 92. After 24 hours, line a plate with new paper towels, add carefully transfer labneh balls to it and cover with new paper towels. Put in the refrigerator for 24 hour (Day 2).

93. After 24 hours, labneh balls are done.

To Store

94, 95, 96. Place plain labneh balls in sterile, airtight jar.

97, 98, 99, 100. Place labneh balls flavored with nigella seeds in same jar with plain labneh balls.

101, 102. Cover labneh balls with olive oil.

103, 104. Leave the jar partially opened, and keep at room temperature for 24 hours.

105, 106, 107, 108. Place labneh balls flavored with dried mint and labneh balls flavored with Aleppo pepper in sterile, airtight jar.

109, 110. Cover labneh balls with olive oil.

111, 112. Leave the jar partially opened, and keep at room temperature for 24 hours.

113, 114, 115, 116. Place labneh balls coated with za’atar in sterile, airtight jar.

117, 118. Cover labneh balls with olive oil.

119, 120. Leave the jar partially opened, and keep at room temperature for 24 hours.

121, 122, 123, 124. When drained yogurt ready (step 35 and step 36), it can be stored in sterile airtight jar without rolling into ball.

125, 126, 127, 128. Cover labneh with olive oil.

129, 130. Use a spoon and slightly stir to allow the olive oil to penetrate . Make sure to keep the surface covered with olive oil.

131, 132. Leave the jar partially opened, and keep at room temperature for 24 hours.

133, 134, 135, 136. After 24 hours, seal the jar and store in the refrigerator.

137, 138, 139, 140. The surface should be always covered with olive oil, check occasionally and add olive oil when needed.

141, 142. Keep labneh jars stored in the refrigerator. The olive oil solidify in the refrigerator so bring labneh to room temperature before serving.

143 to 152. Serve labneh balls in plate with olive oil.

153, 154, 155, 156. Serve labneh in plate with olive oil.

157, 158, 159, 160. Spread  labneh on a bread. Top with cucumber, tomato, fresh mint, and black olives slices.


161. Serve Labneh with Arabic flat bread bread, cucumber, olives, fresh mint and tea.

Labneh

From: Family Recipe / Servings:
PDF Text Only / Print With Images

2000 g yogurt

3 tbsp salt

Labneh Sadah (Plain Labneh)

270 g drained yogurt

Labneh Bi-Habet Al-Soudeh
(Labneh with Nigella Seeds

110 g drained yogurt

3/4 tsp nigella seeds

Labneh Bel-Na’ana’a Al-Yabes
(Labneh with Dried Mint)

110 g drained yogurt

1/2 tsp dried mint

Labneh Bi-Fleifleh
(Labneh with Ground Aleppo Pepper)

110 g drained yogurt

1 tsp ground Aleppo pepper

Labneh Bel-Za’atar Al-Akhdar
(Labneh with Green Za’atar Mix)

110 g drained yogurt

1 1/2 tbsp green za’atar mix

To Store

+ 500 ml olive oil

To Serve

Arabic flat bread

Cucumber

Olives

Fresh mint

Tea

I used Laban ‘Arabi (Syrian yogurt made from Sheep’s milk).

Measure 2000 g yogurt.Place a colander over a bowl.

Line the colander with clean cotton cloth, the bottom of the colander should not be in contact with the liquid released from the yogurt.

Spoon yogurt into the lined colander, and add 3 tablespoons salt to it and stir to mix.

Fold the cloth around the yogurt, put in the refrigerator and allow to drain for 48 hours, discarding the liquid that collect in the bowl every once in a while.

After 48 hours, line a plate with paper towels.

Add the drained yogurt to the plate lined with paper towels and cover with paper towels. Put in the refrigerator for 24 hours (Day 1).

After 24 hours, line the plate with new paper towels, add the drained yogurt to it and cover with new paper towels. Put in the refrigerator for 24 hours (Day 2).

After 24 hours, line the plate with new paper towels, add the drained yogurt to it and cover with new paper towels. Put in the refrigerator for 24 hour (Day 3).

Drained yogurt is ready.

The weight of drained yogurt is 710 g.

Divide drained yogurt into 5 parts. One part equals to 270 g and this to make plain labneh, and 4 parts equal to 110 g and these to make labneh with flavors.

Labneh Sadah (Plain Labneh)

Line a plate with paper towels.

Bring the first part of drained yogurt that weighs 270 g.

Scoop the drained yogurt into balls, roughly the size of small walnut.

Place the balls on the plate lined with paper towels, leaving space between them.

Labneh Bi-Habet Al-Soudeh (Labneh with Nigella Seeds)

Bring the second part of drained yogurt that weighs 110 g.

Add 3/4 teaspoon nigella seeds to it and stir to combine.

Scoop the drained yogurt into balls, roughly the size of small walnut.

Place the balls on the plate lined with paper towels, leaving space between them.

Labneh Bel-Na’ana’a Al-Yabes (Labneh with Dried Mint)

Bring the third part of drained yogurt that weighs 110 g.

Add 1/2 teaspoon dried mint to it and stir to combine.

Scoop the drained yogurt into balls, roughly the size of small walnut.

Place the balls on the plate lined with paper towels, leaving space between them.

Labneh Bi-Fleifleh (Labneh with Ground Aleppo Pepper)

Bring the fourth part of drained yogurt that weighs 110 g.

Add 1 teaspoon ground Aleppo pepper to it and stir to combine.

Scoop the drained yogurt into balls, roughly the size of small walnut.

Place the balls on the plate lined with paper towels, leaving space between them.

Labneh Bel-Za’atar Al-Akhdar (Labneh with Green Za’atar Mix)

Scoop the drained yogurt into balls, roughly the size of small walnut.

Place the balls on the plate lined with paper towels, leaving space between them.

Put 1 1/2 tablespoons green za’atar mix.

Bring the fifth part of drained yogurt that weighs 110 g.

Scoop the drained yogurt into balls, roughly the size of small walnut.

Dip labneh balls, 1 at time, in green zaatar mix, turning to evenly coat each ball.

Place the balls on the plate lined with paper towels, leaving space between them.

Cover labneh balls with paper towels. Put in the refrigerator for 24 hours (Day 1).

After 24 hours, line a plate with new paper towels, add carefully transfer labneh balls to it and cover with new paper towels. Put in the refrigerator for 24 hour (Day 2).

After 24 hours, labneh balls are done.

To Store

Place plain labneh balls in sterile, airtight jar.

Place labneh balls flavored with nigella seeds in same jar with plain labneh balls.

Cover labneh balls with olive oil.

Leave the jar partially opened, and keep at room temperature for 24 hours.

Place labneh balls flavored with dried mint and labneh balls flavored with Aleppo pepper in sterile, airtight jar.

Cover labneh balls with olive oil.

Leave the jar partially opened, and keep at room temperature for 24 hours.

Place labneh balls coated with za’atar in sterile, airtight jar.

Cover labneh balls with olive oil.

Leave the jar partially opened, and keep at room temperature for 24 hours.

When drained yogurt ready (step 35 and step 36), it can be stored in sterile airtight jar without rolling into ball.

Cover labneh with olive oil.

Use a spoon and slightly stir to allow the olive oil to penetrate . Make sure to keep the surface covered with olive oil.

Leave the jar partially opened, and keep at room temperature for 24 hours.

After 24 hours, seal the jars and store in the refrigerator.

The surface should be always covered with olive oil, check occasionally and add olive oil when needed.

Keep labneh jars stored in the refrigerator. The olive oil solidify in the refrigerator so bring labneh to room temperature before serving.

Serve labneh balls in plate with olive oil.

Serve labneh in plate with olive oil.

Spread labneh on a bread. Top with cucumber, tomato, fresh mint, and black olives slices.

Serve Labneh with Arabic flat bread, cucumber, olives, fresh mint and tea.

Notes and Tips

Labneh can be made from sheep’s milk yogurt or cow’s milk yogurt. Use any plain yogurt you have.

The weight of yogurt after draining may vary, and you may not get the same amount. Divide yogurt into different parts according to your liking, but use the quantity provided as a standard (for example: Add 1/2 teaspoon dried mint for 110 g drained yogurt – do the calculations depending on the recipe).

Here is a photo of ground Aleppo pepper, and click here to know more about it.

It is not necessary to use airtight jar.

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One Response to “Labneh”

  1. phil says:

    Great instructions, will be making these for small gifts to friends, tyvm.

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