What is labneh?
Labneh is a soft cheese made by straining yogurt, allowing all the whey to separate and leaving soft curds behind. The longer you allow the yogurt to strain, the firmer your labneh will be. For this recipe I wanted to have a smooth, spreadable consistency so I didn’t leave the yogurt to strain for too long but you could leave it overnight in the fridge if you wanted a more cream cheese-like consistency.
Ingredients
Full recipe with amounts can be found in the recipe card below.
Yogurt. Greek yogurt is best. Salt and pepper. Tomatoes. I used a combination of ripe tomatoes in all colors. Fresh basil. Vinegar. I used red wine vinegar but Balsamic will also work. Olive oil. Lemon zest.
How to make labneh
How to roast tomatoes
How to eat labneh
I love serving it this way, topped with tomatoes and served with crusty bread as a simple appetizer. However, it can be used in the same way you would use cream cheese or soft goat’s cheese. As a dip for vegetables, spread on sandwiches. You could also serve it with fresh honey and fruit for a delicious breakfast (just leave out the pepper).
Easy summer appetizer recipes
