Homemade Labneh Think Sour Cream Food
HOMEMADE LABNEH (THINK SOUR CREAM)
This is a Middle Eastern item made from strained yogurt. That's it! With strained plain full fat yogurt, you can make several items, and the item I am going to concentrate on is soft labneh which is basically sour cream. I have it from a good friend that has made this and it is a very close to sour cream. As my friend states "Can't have Mexican night without sour cream." I made this on 6 June 2017, and soft labneh is very close to sour cream, it is excellent and will be my Go-To recipe for sour cream. This makes about 800 g (28 oz) of sour cream.
Provided by Mark Bowen, Guinea.
Categories Condiment
Time 8h10m
Number Of Ingredients 2
Steps:
- For the yogurt, use plain, unflavored, full fat yogurt, NOT Greek yogurt. I used 2 packages of 4 containers each of Dutchie Original Yogurt, each container is 135 grams, so in total I used 1,072 grams of yogurt.
- Line a sieve with 2-3 layers of cheesecloth. Place the sieve on a large bowl. Add the salt, if using, to the yogurt and stir until smooth. Pour into the prepared sieve.
- Gather the edges of the cheesecloth together, twist and tie securely with string or a plastic clip and hang it above a bowl or let it just in the sieve. Cover the top of the bowl & sieve with plastic wrap.
- Place this into the fridge to allow the whey to drain out. How long you let it drain will determine what particular style of labneh you are making.
LABNEH (LEBANESE CREAM CHEESE)
This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Provided by LEBANESE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time P1DT5m
Yield 32
Number Of Ingredients 3
Steps:
- Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
- After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g
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- 1. Line a fine-mesh strainer with two to four layers of cheesecloth. Set the strainer over a deep bowl. Transfer yogurt to the cheesecloth and fold the cheesecloth over the yogurt to gently cover.
- 2. Refrigerate, and allow the whey to drain from the yogurt until the labneh cheese has reached desired consistency, about 1–3 days. Season with salt, if desired.
- 3. To store, place labneh in an airtight container and cover with olive oil. If desired, roll labneh into small balls and store in a jar, covered with olive oil.
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