Homemade labneh
A Middle Eastern soft cheese of yoghurt strained from the whey, white, creamy-curd, with a clean milky-yoghurt taste, with olive oil and flatbread and as a sauce.
Homemade labneh is a Middle Eastern soft cheese of plain yoghurt strained through cloth from the whey for several hours or days, white, of a creamy-curd consistency, with a clean milky-yoghurt taste and a pleasant tang. It is served with olive oil, za'atar and flatbread, spread on bread, rolled into balls and kept in oil with herbs and used as a sauce and dressing.
Calories, proteins, fats and carbohydrates per 100 g of product
Homemade labneh, Raw: Calories 61.0 kcal, Proteins 3.5 grams, Fats 3.3 grams, Carbohydrates 4.7 grams per 100 g of product.
Recipes with this ingredient
Australian chef Glen Ballis, who has opened a dozen good restaurants in Moscow, is considered a master of textural contrasts. As proof, here is his recipe from Avocado Queen: homemade Middle Eastern cheese made from thick unleavened yoghurt is served with baked vegetable puree, olives and cherry tomatoes. And so that this delicate dish does not seem monotonous, a crispy slice of bread sticks out playfully on top. Middle Eastern labneh cheese can be replaced with soft goat cheese, cottage cheese mousse or even thick sour cream - the sum of textures on the plate will not change from this.
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