Labneh
— Mother recipe · ar de en es fr it ja pt ru zh
Labneh is a creamy and sweet cheese perfect for salads or as a snack.
📷 Leslie Seaton from Seattle, WA, USA — CC BY 2.0 (Wikimedia Commons)
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⏱️ 30 min prep · 4 porzioni · facile
Ingredients
- 400 ml of goat or sheep yogurt
- 1 tablespoon of salt
- 1 tablespoon of olive oil
- 1 tablespoon of sugar
- 1 tablespoon of sesame seeds
- 1 tablespoon of chopped parsley
- Cold water for bottling
- 1 lemon for bottling
Method
- In a bowl, mix the yogurt, salt, olive oil, sugar, and sesame seeds.
- Chop the parsley and add it to the mixture.
- Let it rest for 1-2 hours to drain the water.
- Form the labneh into a ball and submerge it in cold water for 1-2 hours to firm up the consistency.
- Pack the labneh into jars, add some cold water and a drop of lemon juice.
- Seal the jars and refrigerate for at least a week before serving.
The story
Labneh is a millennia-old culinary tradition in the Middle East, known also as goat or sheep milk yogurt.
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