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Author Notes: I’ve grown to love Middle Eastern food, and in particular labneh, which is a yogurt-based cheese. It isn’t nearly as time consuming as it sounds. Similar to a tangy cream cheese, it has all kinds of applications – you can spread it on bread or crackers, or use it as a dip for your vegetables. Or slather it on your next bagel with some smoked salmon and capers. —Feed Me Dearly
- 8 ounces Greek yogurt, preferably full fat
- 1/2 lemon
- 1/2 teaspoon of crushed Aleppo pepper
- A few grinds of black pepper
- 2-3 tablespoons of olive oil
- Chopped herbs (optional)
- Open the lid of your Greek yogurt, and squeeze the lemon right into the container.
- Stir the lemon juice and yogurt together, and then stir in the next 3 ingredients.
- Line a strainer with cheesecloth (enough so that you can tie the ends together) and ladle in the yogurt.
- Tie the ends together with kitchen string, and put the strainer in a bowl to catch any liquid that drains from the cheese.
- Put the cheese with its strainer and bowl into the fridge, and leave for 2-3 days.
- When the cheese is ready, place it in a bowl and smooth the top with a rubber spatula or spoon. Add a drizzle of oil, and if you’d like, scatter some chopped herbs.
- Serve alongside toasted pita points, or vegetables, or use the cheese any way you’d use cream cheese.