Ricetta Thick yogurt spread - labneh Delicieux

Thick yogurt spread - labneh - . Today I am sharing this Thick yogurt spread - labneh! A quick and easy dinner that is ready in under 15 minutes! 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. Labneh, known as labneh cheese or yogurt cheese, is simply yogurt that's strained overnight and then mixed with salt. This extra thick Mediterranean yogurt cheese is a suitable dip for pita or veggies. The consistency and taste is somewhere between sour cream, yogurt, and cream cheese.

The process of straining yogurt creates Greek yogurt (the popular, high-protein thickened yogurt sold in stores) and labneh (an even thicker yogurt that has the consistency of soft cream cheese). Strained yogurt has a rich, creamy flavor that can be used to create dips, spreads, and parfaits. 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.

You can cook Thick yogurt spread - labneh with 2 Ingredients and 5 steps. See the following guide!

1. 1 kg plain yogurt.
2. 1 teaspoon salt.

Labneh pairs equally well with sweet and savory flavors, and it makes a cooling accompaniment to spicy dishes as well. Strained yogurt, Greek yogurt, yogurt cheese, sack yoghurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste. Labneh has a thicker texture because the excess whey of Greek Yogurt is strained out, leaving you with a highly concentrated yogurt product. Unlike Greek yogurt, Labneh is used as a yogurt spread and is commonly paired with pita bread, toast, and veggies.

1. Add the salt to the yogurt and mix well with a spoon..
2. Pour the yogurt in a cheese cloth or a muslin bag and let it rest in a strainer over a bowl..
3. Leave the bag for 4-6 hr or until it is very well drained..
4. Remove the labneh from the bag and put in a shallow dish. Serve with a drizzle of olive oil, pita bread and olives..
5. Note: You can keep the labneh for two weeks in an airtight container topped with salt and olive oil..

Labneh is basically: a very thick, creamy, Middle Eastern style yogurt cheese. See how thick and creamy this is? To make a pretty dip, Spread it out in a. If you'd still prefer a thicker yogurt after a few batches, then consider using one of the methods below to thicken your yogurt. Keep in mind that thickening agents can sometimes interfere with re-culturing, so keep some extra starter yogurt on hand if you plan to experiment with different thickeners.