|Photo: Fresh Yogurt Cheese (Labneh) Recipe|
The Kitchen (The home of Delicious Arabic Food) invites you to try Fresh Yogurt Cheese (Labneh) recipe. Enjoy the Arabic cuisine and learn how to make Fresh Yogurt Cheese (Labneh).
Labneh is a fresh yogurt cheese popular in the Middle East. It’s great spread on a bagel as a guilt-free swap for cream cheese.
Yield: Makes 2 1/2 cups (32 balls) (serving size: 4 cheese balls)
4 cups plain reduced-fat (2%) Greek yogurt, or 2 1/2 cups store-bought labneh $
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil $
2 tablespoons fresh oregano leaves, plus additional for serving
1. In a medium bowl, stir together yogurt and salt. (If using store-bought labneh, skip to step 2.) Line a fine-mesh sieve with 2 layers of cheesecloth (allowing extra to drape over sieve); place sieve over a deep bowl or large (8-cup) liquid measure. Transfer yogurt to prepared sieve. Gather edges of cheesecloth around yogurt mixture; tie with kitchen twine. Transfer bowl, sieve, and yogurt to refrigerator; drain 12 hours (discarding liquid occasionally to make sure liquid collected from yogurt in bowl doesn’t touch sieve). Remove yogurt cheese from cheesecloth.
2. Use clean hands to roll cheese into 1-inch balls (about 1 rounded tablespoon each). Meanwhile, heat oil in a small skillet over medium heat; add oregano and cook until crisp and fragrant (about 1 minute). Cool oil and oregano completely (discarding darkened oregano, if desired) and pour over yogurt cheese to serve. Garnish with fresh oregano.
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Amount per serving
Saturated fat: 2g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.4g
Caroline Wright, Health