Recette Pratique Thick yogurt spread - labneh

Thick yogurt spread - labneh - Recettes simples pour la maison. Labneh, known as labneh cheese or yogurt cheese, is simply yogurt that's strained overnight and then mixed with salt. This extra thick Mediterranean yogurt cheese is a suitable dip for pita or veggies. The consistency and taste is somewhere between sour cream, yogurt, and cream cheese. Homemade labneh Recipe-AKA tangy, thick, creamy yogurt cheese. Serve it Middle Eastern-style as a dip with lots of olive oil and a sprinkle of good Za'atar.

Or simply use it in place of cream cheese. If Greek Yiayias (grandmothers) perfected the making of yogurt, Middle Eastern Tatas can absolutely. The process of straining yogurt creates Greek yogurt (the popular, high-protein thickened yogurt sold in stores) and labneh (an even thicker Strained yogurt has a rich, creamy flavor that can be used to create dips, spreads, and parfaits.

Vous pouvez faire cuire Thick yogurt spread - labneh avec 2 épices et 5 étapes. Voir le guide suivant!

1. 1 kg plain yogurt.
2. 1 teaspoon salt.

This naturally thickened yogurt is high in protein and calcium. Strained yogurt, Greek yogurt, yogurt cheese, sack yoghurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste. Labneh is a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern cuisine. Labneh results when the whey gets strained out of yogurt, leaving a thick, creamy, not-quite-firm cheeselike substance that can be used as a dip, spread, or stir-in.

1. Add the salt to the yogurt and mix well with a spoon..
2. Pour the yogurt in a cheese cloth or a muslin bag and let it rest in a strainer over a bowl..
3. Leave the bag for 4-6 hr or until it is very well drained..
4. Remove the labneh from the bag and put in a shallow dish. Serve with a drizzle of olive oil, pita bread and olives..
5. Note: You can keep the labneh for two weeks in an airtight container topped with salt and olive oil..

Labneh is basically: a very thick, creamy, Middle Eastern style yogurt cheese. See how thick and creamy this is? To make a pretty dip, Spread it out in a. And labneh, a thick, yoghurt-based cheese whose sour taste perfectly complements vegetables, bread like zalabya, and olive oil. It will have a texture like rough cream.