Process & FAQ - Yaza Labneh (2024)

FAQs

Process & FAQ - Yaza Labneh? ›

Yaza is the only company on the market to make labneh the authentic way. How is that possible? Well, traditionally, labneh is made by straining pasteurized cultured milk and salt in a cheesecloth overnight to strain the liquid away. We simulate this straining process using FDA-approved techniques.

The labneh balls can be eaten immediately. Otherwise, transfer the jar to a cool, dark place, where the labneh balls will keep for up to 3 months. They can be kept in the fridge, but the olive oil will solidify. Once opened, use within 2 weeks.

Aside from a classic plate of labaneh with some bread, or even just eating it with a spoon (one of the reasons it doesn't last very long in my fridge—it's that satisfying!), you can also use it in place of other types of cheese, spreading it on a sandwich or rolling it into balls and tossing them into salads.

1. It's a Source of Protein. Just like Greek yogurt and Icelandic skyr are heavily strained and therefore higher in protein, so too is labneh. A 1/4 cup of labneh has 6 grams of protein while a 1/2 cup serves up about 12 grams of protein, per the USDA.

However, labneh is noticeably thicker than Greek yogurt, as well as richer in flavor, so it's not a direct substitute — especially when used as a spread or dip, or in baking.

It has a sour, stale, or unusual taste.

The flavor will give it away immediately—spoiled yogurt will taste sour and unpleasant. Eating a spoonful is unlikely to make you sick, so don't worry if you accidentally ate a little bit.

Storage: Store the labneh balls in the refrigerator. The olive oil may thicken, and if it does, remove the jar an hour or so before serving, to the labneh balls are easy to remove. They'll keep for at least two months if the balls are completely submerged in olive oil.

Labneh is a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern cuisine. You may see it spelled lebneh, lebnah, labaneh, labane, labne, or labni. At about half the fat and calories of standard cream cheese, it's a healthier alternative.

A wealth of options

The main difference between labneh varieties comes via the choice of milk (which drastically affects the flavour) and everything from goat, sheep and cow's milk through to camel and water buffalo's milk have been used.

Therefore, daily adding a couple of labneh servings can enhance your protein intake. Since labneh cheese is a good source of protein, if you are looking to shed some pounds from your body weight, adding the artisanal fresh cheese can be your way out. The high protein diet reduces the hunger hormone.

Is labneh bad for high cholesterol? ›

The probiotics in labneh cheese can strengthen your digestion, immune function, weight management, mental health, cholesterol levels and skin health.

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.

Labneh Serving Suggestions

My favorite way to enjoy labneh is simple. I drizzle it with olive oil, sprinkle it with garnishes like za'atar, everything bagel seasoning, fresh herbs, or lemon zest, and scoop it up with fresh veggies and warm pita bread.

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.

I use labne anywhere I would use a soft cheese, in place of ricotta, cream cheese, soft goats cheese, etc.

Per the USDA, opened yogurts can only last one to two weeks in the fridge after they've been opened — that amount of time accounts for proper temperatures while in storage — 40 degrees Fahrenheit or colder. Anything warmer than that will negatively impact the dairy product.

Once opened, they need to be consumed within 7 to 10 days. It is not unusual for our products to remain good past the 10-day mark; however, we only guarantee that they will be good for 7 to 10 days once opened if kept refrigerated and the container is closed at all times.

“It is typically safe to eat yogurt past its sell-by-date as long as there are no indications of spoilage, like an off odor or mold growth,” Amidor says. “It is best to eat the yogurt within 7 to 14 days after it is opened in order to reduce the risk of mold or yeast growth.”

With a relatively short shelf life of one to two weeks in the refrigerator once opened, yogurt is best consumed as soon as possible. While you can also freeze yogurt for future use, yogurt can spoil anytime, even before it technically expires. Always trust your gut by using your senses to determine if it is edible.