Labneh Is Mediterranean Cuisine's Best-Kept Secret (2024)

FAQs

What is labneh also known as? ›

Labneh (also known as labneh, labni, lebni or zabedi) is the name of a popular thick yoghurt in the Middle East. It has been consumed in the levant region of Lebanon, Syria, Jordan, and Palestine for thousands of years. You can find labneh both in a dried form or steeped and marinated in olive oil.

Labneh, also called Labne or yogurt cheese, is a classic Levantine breakfast. Despite its similarity to cream cheese in texture, labneh is not cheese. You get this thick, creamy dip by straining yogurt overnight to allow the whey to drain out. Labneh is tart and refreshing like yogurt!

Labneh cheese is a type of soft cheese produced by straining yogurt to remove most of the whey for a thicker, more concentrated product. It's often made from cultured dairy products like kefir, Greek yogurt or probiotic yogurt, which are all rich in beneficial bacteria that can help optimize your gut health.

Light, refreshing, versatile and delicious, labneh is a type of soft cheese that has been part of traditional Lebanese cuisine for eons.

Like kefir, labneh cheese is a fermented product high in probiotics, which is healthy bacteria. It helps in strengthening the microbiome and improving gut health. Optimum levels of probiotics can help develop an enhanced immune system, control cholesterol, improve digestion and even aid in cancer prevention.

Meaning of labneh in English

a Middle Eastern food made by removing most of the liquid from yogurt (= a slightly sour, thick liquid made from milk with bacteria added to it) to make a type of soft cheese: The Lebanese version of the dish is usually made with labneh.

Substitutes. You can use yogurt, cream cheese, sour cream, or mascarpone in place of labneh for many uses, but the flavor and texture won't be quite the same. Once you familiarize yourself with the flavor and versatility of labneh, you're more likely going to want to swap it for the others whenever you get the chance.

All you need to prepare your own labneh is natural yogurt.

I prefer to use Greek yogurt for my homemade labneh recipe as I find it's creamier and sweeter in taste but you can use your favourite brand of yogurt. Traditionally, labneh is served as a dip with pita bread or as a spread in sandwiches.

Is labneh similar to sour cream? Labneh is thicker and less tangy than sour cream. Because of the acidity in labneh, it can possibly be used in place of sour cream in baking recipes.

Our labneh is safe to consume everyday. Although, I wouldn't recommend it. To ensure you are getting a variety of nutrients and minerals from your food, it is beneficial to practice food rotation. Food rotation advocates eating different foods daily.

Is labneh bad for high cholesterol? ›

looked at other health properties of labneh. The strained yoghurt was compared to 38 varieties of reduced-fat white-brined cheeses like haloumi and Akkawi. Results found that labneh contained the lowest amounts of fat and cholesterol.

In fact, labneh provides around 23 percent of the daily recommended limit for sodium in a single ounce. This is especially important to keep in mind for those with high blood pressure, as it's typically recommended to limit sodium intake to help lower blood pressure.

Many grocery stores now carry labneh in the dairy section, but it's simple to make at home. You only need whole-milk yogurt (cow's milk is more traditional, but goat's milk is another option) and a little salt. No need to use Greek yogurt here; plain, unsweetened whole-milk yogurt will do the trick.

Made by straining yogurt past the point of even Greek yogurt, labneh (aka labane, lebni, labne, or lebnah) is thick and spreadable, and sometimes appropriately called "yogurt cheese." Most often made from cow's milk, the texture is usually somewhere between mascarpone (or cream cheese) and fresh chevre, although you ...

Lebanese Breakfasts Have Many Health Benefits

For example, labneh is considered a probiotic food, which is great for the immune and digestive systems. It's also a great source of protein and healthy fats.

Substitutes. You can use yogurt, cream cheese, sour cream, or mascarpone in place of labneh for many uses, but the flavor and texture won't be quite the same. Once you familiarize yourself with the flavor and versatility of labneh, you're more likely going to want to swap it for the others whenever you get the chance.

Labneh, a spreadable cheese type originating from the Middle East; from country to country; It is called by varying names such as labni, labneh, lebneh and labaneh. The word labne derives from the Arabic word “laban”, which means milk. Labneh is also defined as “yoghurt” in some foreign sources.

Because they are so similar, it's sometimes possible to swap Greek yogurt for labneh and vice versa in applications. Greek yogurt and labneh have tangy flavor profiles, so if you're looking to add a dollop to something like this creamy carrot soup with lemon and dill or this easy lobster bisque, both will work nicely.

Many grocery stores now carry labneh in the dairy section, but it's simple to make at home. You only need whole-milk yogurt (cow's milk is more traditional, but goat's milk is another option) and a little salt. No need to use Greek yogurt here; plain, unsweetened whole-milk yogurt will do the trick.