Labneh - a yogurt cheese from Lebanon - is remarkably versatile and very easy to make at home. Preparing this labneh recipe at home requires little more than fresh yogurt and a swath of cheesecloth. If cheese-making piques your interest, labneh is a very good cheese for beginners due to the little amount of expertise it requires, its minimal effort, and its very high rate of success.
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Labneh is versatile in its application in the kitchen. In our home we often substitute labneh for regular cream cheese or for neufchÃ¢tel or even sour cream when none is available. Mixing labneh with olive oil and fresh herbs such as parsley, dill or marjoram makes a dip for vegetables and breads that is charming and elegant in its simplicity. Simple food is often the best food.
For your labneh, you'll want to choose a good fresh yogurt. In preparing my labneh, I prefer a raw milk yogurt. Matsoni (pronounced madzoon) is room temperature or mesophilic yogurt culture that is particularly well-suited to making labneh. Its flavor is mildly sour and quite pleasant.
Labneh, like all cultured dairy foods is rich in beneficial bacteria. As a probiotic food, labneh carries with it all the benefits of yogurt. Foods rich in beneficial bacteria support proper immune system function, and the process of lactic acid fermentation increases the vitamin content of many foods.