LABNEH – the yoghurt cheese

Labneh or Labnah is a native Middle Eastern yoghurt cheese.  The desi avatar of which is chakka dahi that we use to make Shrikhand. Its the yoghurt/dahi  that is strained for couple of hours to let the whey drain through.

Our family fell head over heels for this cheese after our trip to the Emirates where it was introduced to us by Aparnaji,  a very  dear friend. She would keep tins of Labneh in her pantry, using it to make various recipes from it. On road, we always found  Labneh, Hummus, Baba Ganoush, Khubus, Mankeesh and Pita – the luscious  dips and flat breads of Middle East, to our rescue. Travelling with young kids means we end up eating foods that go well with their palate and luckily they just relished these dips and breads.

Back home the demand for Labneh was never ending. This is one dip that is a permanent fixation in our refrigerator and a star at any party. The kids absolutely enjoy dipping  their favourite sticks in Labneh, so much that the mums have always come back asking for the recipe 🙂 Plain yoghurt means its a guilt free indulgence.

I use plain Labneh to bake cakes, muffins and cheese cakes, it is part of my break fast where I top my fresh assorted fruits with it and spike it with mixed seeds and a spoonful of honey.

Indian households love making their dahi at home, we religiously follow the ritual of making dahi at home,  so technically we never run out of dahi an dif you are wondering what to do with left over dahi,   this is the this is the best way to use it…. its so easy to make because there is absolutely no effort involved. All one has to do is hang the yoghurt….

I prefer to serve Labneh with anything that is handy, crackers, Khakhra, Bhakhri, vegetable crudités, soup sticks, Pita, Lavash, toasted bread…. the choice is absolutely yours….

I also make Labneh balls, soak them in extra virgin olive oil and keep it bottled  in refrigerator for weeks and enjoy them of my bread toast…..its one thing that does not make me crave for cheese and gives a refreshing start to the day…

How to make LABNEH…

Actually there is no exact recipe to make Labneh dip, understand that we have to prepare chakka or hung curd, I’ll just walk you through the method of making it

•  In a deep colander or bowl put a wide strainer that is lined with a couple of layers of muslin cloth.
• Put the desired amount of yoghurt in the strainer and let it drain for couple of hours, 7 to 8 hours minimum.  Best done overnight. Place the entire  bowl in the refrigerator to prevent yoghurt from going sour.
• After 8 hours scoop the Labneh from the strainer and give it a good whisk with hand-blender or ballon whisk. Whisking is important as it smoothens the Labneh.
• Add salt to taste,  you may add grated garlic if you desire, mix well…
• Transfer  the mixture  to a serving bowl.
• Top with Zataar or Sumac and a good glob of extra virgin olive oil.
• Chill in refrigerator.
• Serve chilled…

Zataar is a Middle Eastern herb mix, Sumac too is a Middle Eastern spice powder. These herbs can be found at any special groceries store.