Labneh is a type of Middle Eastern Yogurt cheese that is a little tangy and also super creamy.
Labneh is what you get when you strain an already strained yogurt, removing much more liquid whey than you would to make Greek yogurt.
So while Greek yogurt is strained yogurt, labneh is doubly strained yogurt!
Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt.
LABNEH is considered a yogurt cheese made in the same way yogurt is, but it's ultra thick, like cream cheese, because the whey is nearly all strained out.
Labneh is also high in protein. It's popular in the Middle East as a savory dip or spread.
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.
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!