Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, thick yogurt spread - labneh. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Thick yogurt spread - labneh is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Thick yogurt spread - labneh is something that I have loved my whole life.
Labneh is basically: a very thick, creamy, Middle Eastern style yogurt cheese. It has the consistency of American cream cheese, but with a little more In a nutshell, labneh is creamy dreamy heavenly goodness! The perfect canvas for all your creative toppings. And I can't wait to see what you do with.
To get started with this particular recipe, we must prepare a few components. You can cook thick yogurt spread - labneh using 2 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Thick yogurt spread - labneh:
- Make ready 1 kg plain yogurt
- Make ready 1 teaspoon salt
Labneh is dense and thick with a rich creamy and slightly tangy flavor, like yogurt. Labneh works great as a dip or as a spread on sandwiches and pairs very well both with sweet and savory flavors. Labneh results when the whey gets strained out of yogurt, leaving a thick, creamy, not-quite-firm cheeselike substance that can be used as a dip, spread, or stir-in ingredient. Labneh pairs equally well with sweet and savory flavors, and it makes a cooling accompaniment to spicy dishes as well.
Steps to make Thick yogurt spread - labneh:
- Add the salt to the yogurt and mix well with a spoon.
- Pour the yogurt in a cheese cloth or a muslin bag and let it rest in a strainer over a bowl.
- Leave the bag for 4-6 hr or until it is very well drained.
- Remove the labneh from the bag and put in a shallow dish. Serve with a drizzle of olive oil, pita bread and olives.
- Note: You can keep the labneh for two weeks in an airtight container topped with salt and olive oil.
Labneh results when the whey gets strained out of yogurt, leaving a thick, creamy, not-quite-firm cheeselike substance that can be used as a dip, spread, or stir-in ingredient. Labneh pairs equally well with sweet and savory flavors, and it makes a cooling accompaniment to spicy dishes as well. Homemade labneh is a delicious, extra thick and tangy strained middle eastern yogurt cheese; use as a spread or dip. For people that have never had labneh before, I like to describe it almost like a super thick yogurt/cheese spread. By The Bon Appétit Test Kitchen.
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