If you haven’t made labneh (aka yogurt cheese) before, you’re in for a real treat!
Tangy, rich labneh looks and sounds indulgent, but its cheese-like consistency is simply the result of straining yogurt. For that reason, it appears more indulgent than the breakfast staple but carries all the same nutritional benefits – protein, good fats, probiotics, etc.
The key word here is “appears.” Labneh is thicker, richer, and creamier than cream cheese (and other similar counterparts), but is actually lower in fat and calories. And lucky for us, it’s just as satisfying so you won’t even notice. (If nothing else, simple DIY kitchen projects mean we can all high-five each other over our cool, hipster accomplishments while we eat some really good food.)
Topped with vibrant additions like pomegranate seeds (an antioxidant powerhouse), pistachios, and olive oil (both heart-health promoters), and sumac (the zesty, zingy spice that adds character to Middle Eastern dishes like fattoush salad and za’atar), this labneh is a culinary adventure worth exploring.
Warm up some flatbreads and dig in!
- 2 cups plain 2% or whole Greek yogurt (organic is always better in our books)
- ¼ tsp salt
Top it Up!
- Pomegranate seeds
- Chopped pistachios
- A few good pinches of sumac
- Good tasting olive oil
- A sprinkling of sea salt, optional
Line a fine mesh sieve with a few coffee filters or several layers of cheesecloth and set it over a big, deep bowl with the yogurt inside. Gather all edges of the cheesecloth and tie at the top. Place in the refrigerator for 24-48 hours.
Gently squeeze out any excess whey (the liquid). The yogurt will be very thick, like cream cheese or goat cheese.
Spread some labneh out on a plate and top with pomegranate seeds, chopped pistachios, sumac, olive oil, and salt. Serve with warmed flatbread or pita.