Why labneh is the new obsession of cool girls?

In a context where lactose is singled out and fermentation elevated to the rank of the Holy Grail in the country of green girls, it was predictable that labneh would join the trend and find a place in the food routine of healthy girls. Deciphering a recipe for those tired of lassi.

Labneh, what is it?

A typical and popular dish throughout the Eastern Mediterranean, and especially in Palestine and Lebanon, labneh, labneh or even laban is traditionally often served as a meze, spread or dipped on a piece of pita bread in Lebanese restaurants! Thick fresh cheese, originally prepared from goat's or sheep's milk, it is perfectly in line with the trend of vegetable drinks by completing the offer of soy milk, almond milk, kefir... In principle salty during its preparation, it is often served for breakfast, on a plate drizzled with olive oil and sprinkled with zaatar. For a fresh dish, it is a good idea to accompany it with cucumbers, beets, tomatoes and olives. And for the greediest, it is sometimes twisted with honey or some other sweets.

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The fermentation of labneh, which takes a little longer than that of a classic yogurt, gives it a slightly more pasty and acidic texture, which fits perfectly with the probiotic and anti-cow's milk trend of the moment. Sold already drained and marinated in olive oil or in the form of thick and creamy yogurt, in some grocery stores specializing in Middle Eastern products, it is possible to prepare it at home.

How to make your own labneh?

Place a colander over a large bowl Cover the inside of the colander with paper towel or cheesecloth Pour in the yoghurt to drain and add the salt Stir gently Close the cheesecloth and leave to ferment Place in the refrigerator At the end 12 hours, the labneh is quite creamy. After 24 hours, it is still very tender and very flexible to spread. After 48 hours, its texture becomes firmer to make, why not small balls of cheese to roll in pieces of pistachios, sesame or even zaatar Whatever texture you choose, all you have to do is pour it into a small plate and drizzle it with olive oil, zaatar…

We note that the conservation is 3-4 days in the refrigerator, in an airtight container otherwise it keeps very well in olive oil.