Labneh, also known as labne, labnah, or strained yogurt, is a popular Middle Eastern and Mediterranean dairy product. It is made by straining yogurt to remove the whey, resulting in a thicker, creamier consistency similar to soft cheese or cream cheese. The word "labneh" is derived from the Arabic word "laban," which means "milk."

To make heart-healthy labneh, plain nonfat yogurt is placed in a fine mesh strainer to drain over a bowl in the refrigerator. The whey gradually separates from the yogurt and drips away, leaving a dense, tangy, and spreadable product behind. The longer the yogurt is strained, the thicker and more concentrated the labneh becomes. But generally, making a labneh takes 1-2 days.

To serve labneh, swirl it into a bowl with a little extra virgin olive oil. You can top it with Z’atar or any of your favorite chopped herbs.

Labneh has a slightly tart flavor with a creamy and rich texture. It is versatile and can be enjoyed in various ways. It is commonly used as a dip or spread, often drizzled with olive oil and sprinkled with herbs or spices. Labneh can also be used as a topping for salads, sandwiches, or baked goods. It pairs well with fresh vegetables, bread, and crackers.

In addition to its delicious taste, labneh is considered a healthy food. It is a good source of protein, calcium, and probiotics, which benefit gut health. Labneh is also lower in fat and sodium compared to cheese or packaged dips, and it adds a lot of calcium to the diet.

Labneh is a versatile and nutritious dairy product with a distinct flavor and creamy texture that is widely enjoyed in Middle Eastern and Mediterranean cuisines.

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