I love labne, or labneh, depending on how you choose to spell it. There’s just something so cool about taking a tub of yoghurt, straining it and ending up with a smooth, creamy, tangy spread that can be spooned onto or into so many things.
You can flavour the finished labne in any way that you choose; I like to add extra lemon to mine but you can add chopped herbs, chilli flakes, cracked pepper…the possibilities are endless.
If you leave the labne straining for an additional 24 hours, you can roll it into balls, coat them in herbs or spices and store them in jars covered with olive oil.
This looks incredible but I’ve yet to discover the patience to wait the extra day. If you do this, I’d love to hear how it is. I love to make a batch of low carb cheesy crackers to dip into my labne as a treat or dollop it over my lunchtime avocado. Enjoy!
Serving size about 1/4 cup
Allergy information for Homemade Labneh Cheese
✔ Gluten free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, about 1/4 cup)
Net carbs3.2 grams
Calories from carbs 14%, protein 33%, fat 53%
Total carbs3.2 gramsFiber0 gramsSugars3.2 gramsSaturated fat2.7 gramsSodium78 mg(3% RDA)Magnesium10 mg(3% RDA)Potassium213 mg(11% EMR)
Ingredients (makes 12 servings)
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