Labneh bi Toum
Labneh: a creamy, tangy Middle Eastern yogurt strained until extra thick. It’s sort of a cross between whipped cream cheese and sour cream—but better. Lebanese people eat labneh with chips, chicken, kibbeh, fries. I shared my love of laBneh and how I used to watch my grandma making it in the kitchen, growing up on Food52. Hope you fall in love with labneh as much as I do.
PHOTO BY TY MECHAM
Total Time: 24 hrs
Makes: 1 pint
2 pounds non-fat Greek yogurt
2 garlic cloves, grated or finely chopped
1 lemon, juiced
2 tsp kosher salt
Extra-virgin olive oil
Dried mint (optional)
Line a large strainer with cheesecloth, and set into a large bowl.
In a large bowl mix the yogurt, garlic, lemon juice, and salt, until fully incorporated.
Place the yogurt mixture in the cheesecloth, and cover it by bringing the edges of the cloth towards the middle. Let drain in the fridge for 24 hours.
After 24 hours, squeeze any excess liquid and place into an airtight container, or serve immediately, garnished with olive oil and dried mint, alongside warm pita and olives.