Description
Roasted Garlic Labneh is a creamy and tangy Middle Eastern yogurt cheese made by straining Greek yogurt with roasted garlic and seasoning. Perfect as a spread on toasted bagels, a dip with warm pita bread and vegetables, or served alongside lamb, meatballs, and fresh salads.
Ingredients
Labneh Base
- 1 kg tub Greek Yoghurt
- 1 clove roasted garlic
- 1 teaspoon sea salt
Toppings
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fresh thyme leaves or other fresh herbs of choice
Instructions
- Mash the Roasted Garlic and Combine: Place the roasted garlic clove into a medium-sized mixing bowl and use a fork to mash it thoroughly. Add the Greek yogurt and sea salt to the bowl, then stir well until the mixture is evenly combined and smooth.
- Prepare to Strain: Place a sieve over a bowl and arrange a piece of cheesecloth (approximately 30cm x 30cm) on top of the sieve to catch the yogurt mixture as it strains.
- Spoon Yogurt Mixture into Cheesecloth: Spoon the garlic yogurt mixture into the cheesecloth-lined sieve, spreading it evenly to facilitate proper straining.
- Refrigerate Overnight: Cover the bowl with cling wrap or a wax wrap to prevent contamination and place it in the refrigerator. Allow it to strain overnight (approximately 12-24 hours) so the liquid separates and a thick labneh forms.
- Serve Labneh: The next day, remove the bowl from the fridge. Carefully transfer the thickened labneh to a serving dish. Drizzle with extra-virgin olive oil and sprinkle with fresh thyme leaves or your choice of fresh herbs before serving.
Notes
- Storage: Store labneh in an airtight container in the refrigerator. Use within one week for optimal freshness.
- Serving Suggestions: Spread on toasted bagels, use as a dip for warmed pita bread and vegetable sticks, spread on sandwiches and wraps, or serve alongside lamb dishes and fresh salads for added flavor and creaminess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiments
- Method: No-Cook
- Cuisine: Middle Eastern
