Lebnah is a spreadable, dippable, Middle Eastern cheese that is made with strained Greek yogurt and salt; the seasonings are up to you. This is my version.
I found this recipe while searching for a Mediterranean recipe I made years ago that was so good, but I never wrote it down. I couldn’t believe it when I went to look for it because it was one of the best dishes I’ve ever made.
I’ve searched the web many, many times and I find similar dishes, but not similar enough. I’ll either find it or nail one day while trying to recreate it.
Anyway, let’s move onto the Lebnah.
What is Lebnah?
Lebnah is a soft, creamy cheese that’s made by straining yogurt to remove the whey. When the whey is removed from yogurt, the texture is thick and creamy, kind of like cream cheese.
And the taste is amazing. It tastes very good on its own without adding anything.
It’s popular in Middle Eastern Cuisine like its sexy cousins, Hummus and Tabbouleh.
You can probably find it at Whole Foods or Fresh Market, but why not make it at home?
Everything is better at home where you can control the ingredients that are used and how its made.
And….no one’s sweat or spit is in it.
Sorry, but I had to go there.
Let’s Make Lebnah
You’ll need thick yogurt, plain Greek or Greek style, full fat yogurt and strain it in cheesecloth overnight. Some recipes say one night, some say 2, some say 3.
The most actual making of the lebnah is mixing the yogurt and salt together and putting it in cheesecloth. Anytime I make something that calls for salt in a significant way, I use Maldon salt flakes. It really is the best salt.
Go here to get it from Amazon, and guess what?? There’s also SMOKED Maldon.
Shut the front damn door.
My shipment is already on the way.
I wrapped mine up with cheesecloth and tied it to a wooden spoon, then suspended it over a plastic bowl before I put it in the refrigerator.
I’m so sorry I don’t have photos of that step. I took them, but I moved about three months ago and it was the worst move of my entire life. Shit got broken, shit got lost (like a memory card), and it was the damn movers’ fault because they’re assholes.
Strain it one night and see what you think, and if you want it thicker let it strain longer.
The first time I made it, I loved the texture after one night. I couldn’t stop eating it and that pretty much told me I didn’t have to wait any longer.
I have no patience, but next time I promised myself that I would strain it another day or two because I want to know what it tastes like after more time.
This addictive stuff is smooth and spreadable, about as thick as cream cheese (depending on how long you strain it) and is versatile and useful in recipes.
Put it on your bagel for breakfast, put it on crostini with prosciutto and melon, or just eat it with a spoon.
Molly from My Name is Yeh made a grilled cheese with it, and I think that’s just brilliant.
Seriously, that has to be delicious. I’m going to try to make a salad dressing with it because why not.
Here’s your printable –
Lebnah
Ingredients
For Lebnah
- 2 cups plain, full fat Greek yogurt
- 2 tsp sea salt
Seasonings for the Lebnah
- Olive oil
- Pomegranate arils
- Fresh herbs
- Spices
- Cherry tomatoes, sliced
Instructions
- Mix the yogurt and salt together.
- Place in cheesecloth or in a sieve over a large bowl to drain, 1-3 nights. Check it after the first night.*
- Sprinkle with herbs, pomegranate arils, etc. and dip with pita chips, crostini, cut veggies, etc.
Notes
*The longer you strain it, the more thick, rich and creamy it will be.
