A kind of cheese made from yogurt strained for several hours to remove the whey, the watery liquid remaining after milk has been curdled and strained. The word itself comes from the Arabic, laban, “milk.” Similar in consistency to cream cheese but with a tangier, more yogurtlike taste, labneh is popular in Mediterranean cuisine and is consumed with bread or mixed with other dishes. It is a staple food in the Middle East, especially for breakfast, but it has also become popular in other countries.
While labneh can be found in stores worldwide, it is also easily made by mixing a good amount of salt with plain yogurt and straining the mixture through an elevated cheesecloth or sieve, leaving it to rest in the refrigerator as long as needed.
For serving, olive oil or a variety of herbs can be added as garnish.
An integral component of recipes for thousands of years, labhen’s origins are likely found in the Levant, as the hot countries there had no means of preserving fresh milk and thus allowed it to curdle into yogurts and soft cheeses.