Labaneh – or Labneh is a type of cream cheese — and very easy to prepare.
It works wonderfully as a spread for bread or as a dip for vegetables or simply on its own.

Whether plain or with herbs — Labneh belongs in every refrigerator!

For preparation, it’s best to use yogurt with a high fat content. I prefer Greek yogurt with 10%, and even more Greek yogurt made from sheep’s milk!

Ingredients:

• 0.5 L Greek yogurt, made from cow’s or sheep’s milk
• 0.5 tsp salt
• Herbs as desired

What you need:

• A bowl
• A strainer that fits on top of the bowl
• Paper towels or a clean kitchen cloth that isn’t too tightly woven

First, place the strainer on the bowl and line it with the cloth or paper towels. Then mix the yogurt with the salt and, if desired, herbs. Place the mixture onto the cloth or paper towels and twist the top so everything is wrapped securely and sits well in the strainer.
This allows the liquid from the yogurt to drip through the strainer into the bowl below. Put everything in the fridge, and after 24 hours you’ll have a wonderfully creamy fresh cheese — Labneh.

Store it in a sufficiently large jar, covered with a thin layer of olive oil, in the refrigerator.

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