Spiced Coriander Labneh | Homemade Labneh

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Spiced coriander labneh, homemade cheese with fresh herbs. A tangy middle eastern yogurt cheese, made with simple ingredients. Incredibly easy, delicious and a low calorie condiment.

Homemade Cheese | Middle-Eastern Cuisine | Recipe from the Middle East | How to make yogurt cheese | Easy Homemade Cheesy condiment | Cheese Dip | Yogurt cheese recipe | How to make yogurt cheese

What is Labneh?

Labneh is a tangy, creamy Middle Eastern cheese made from strained yogurt. It is often enjoyed with pita bread. A regular condiment found at the breakfast table.

Labneh is a popular mezze dish and a sandwich ingredient, especially in the middle eastern countries. You will find varied flavors of labneh balls soaked in olive oil sold in most of the big supermarkets.

An effortlessly easy recipe to make at home. All you need is good quality yogurt and a cheese cloth. Drain it overnight in the refrigerator, you have the basic labneh ready.

But we love spice, flavors so here comes a spiced labneh with fresh coriander and chili.

How to Serve Labneh?

I always keep cheese in my refrigerator. Who doesn't? Being in the middle-east i used to get tubs of labneh too. When i started making it at home, i try different flavors.

You should check this beets labneh with chili, bright and colorful. We love to have it with warm toast. My kids even enjoy these spiced cheese with idly and dosa.

We love this lentil tikki burger with labneh, such a hearty meal with lentil patties, and spiced labneh as sauce.

This tangy curd cheese pairs well with fruity toasts too. Check this strawberry salsa toast a brilliant snack with fresh berries and tangy cheese.

Ingredients to make Yogurt Cheese at Home

• The main ingredient is Yogurt, i have used full fat yogurt.
• Since we are making spiced cheese here, i m using fresh herbs coriander and chili for spice.
• Salt of course for the taste.

Some Middle Eastern Inspirations

Step by Step Instructions to Homemade Spiced Labneh

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

• There is no big procedure involved here. Take yogurt along with chopped coriander leaves, chili and salt. Mix well.
• Put this in a muslin cloth, bring the edges together and tie it.
• Place this tied cheese cloth on a sieve for the whey to collect. Make sure you keep a bowl below to collect the whey.

• I kept this arrangement in the refrigerator. Leave it overnight for best results. If not , at least 5 hours.
• I left it overnight. Next day morning, open the muslin cloth. Say hello to the beautiful thick ball of homemade goodness. Roll it into a ball and enjoy it.
• I made a small quantity. It got over the same day. We enjoyed it with some Italian pan marino.
• Please check the recipe card for storage instructions.

Spiced Coriander Labneh | Homemade Labneh

Spiced coriander labneh, homemade cheese with fresh herbs. A tangy middle eastern yogurt cheese, made with simple ingredients. Incredibly easy and delicious condiment.

5 from 4 votes

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Course: Appetizer, Condiments, Dips

Cuisine: Middle-eastern

Keyword: condiment for sundal, Curd cheese, Easy labneh recipe, Flavored curd cheese, How to make curd cheese at home, How to make labneh at home, Labneh, Spiced dip, Spiced yogurt cheese, Yogurt cheese

Prep Time: 5 minutes minutes

Resting time: 5 hours hours

Total Time: 5 hours hours

Servings: 3 servings

Calories: 29kcal

Equipment

• cheese cloth or muslin cloth

Ingredients

• ½ cup Yogurt/Curd
• 1 green chili
• ¼ cup finely chopped coriander leaves
• ½ teaspoon salt or to taste

Instructions

• Take yogurt/curd in a bowl. Add finely chopped green chili, finely chopped coriander leaves and salt. Mix well.
• Transfer the spiced yogurt to a cheesecloth/muslin cloth, bring the edges together and tie.
• Keep the cheesecloth on a sieve and keep a bowl under the sieve to catch the whey water
• Keep this bowl in the fridge to drain overnight or a minimum of 5 hours. I kept overnight. .
• Next day morning, remove the thick curd cheese, from the cheese cloth and roll it to a ball.
• Use it as a spread on breads, flatbreads, rolls and wraps. Choices are endless. We enjoyed this spiced cheese with pan marino bread.

How to Store

• Roll the labneh into a ball, coat it with some olive oil and store in the refrigerator in an air-tight container for 1-2 weeks.
• If storing for more, pinch them into small balls, add it to a clean jar and cover it with olive oil to the brim.

Don't waste the whey

• The collected way can be used to make flatbreads, add it to your soups or your salad dressings.

Notes

1. Many would suggest using Greek yogurt for making labneh, as you will have less whey to drain. But normal full fat yogurt works well too. Just leave it overnight.
2. The Calorie value above is just an estimate. Depends totally on how much of the dip you will be using individually. 
3. But not to worry, made with yogurt this is one low calorie condiment you can enjoy. 

Nutrition

Calories: 29kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 457mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 0.05mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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