After reading about labneh, the Middle Eastern yogurt cheese, in so many different places lately, it was past time to make it myself. It's so easy: stir some salt into a quart of Greek yogurt, pour into cheesecloth to drain, and wait a few hours or overnight until it's the consistency you like. David Lebovitz and Heidi at 101 Cookbooks both have nice photos of this process.
I love goat cheese, and cream cheese, but now I prefer labneh. It's milder, but still tangy. The texture is smooth. It's my favorite thing to eat for breakfast these days, or a quick lunch. We love it on toasted walnut bread with slow roasted tomatoes or with radishes and an egg.
It's especially good on toast with homemade jam. I canned some late-season apricot and peach butters this weekend because I know how good they will taste, in the dark cold winter, on toast with labneh, and a hot cup of coffee or tea.
I love goat cheese, and cream cheese, but now I prefer labneh. It's milder, but still tangy. The texture is smooth. It's my favorite thing to eat for breakfast these days, or a quick lunch. We love it on toasted walnut bread with slow roasted tomatoes or with radishes and an egg.
It's especially good on toast with homemade jam. I canned some late-season apricot and peach butters this weekend because I know how good they will taste, in the dark cold winter, on toast with labneh, and a hot cup of coffee or tea.
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