Whipped Goat Labneh
Gluten free . Candida friendly . Diabetic friendly . Nut free . Soy free . Tart and tangy, labaneh is the Middle Eastern answer to cream cheese. It’s incredibly easy to make from fresh yogurt - you just need some time and patience. Served with a drizzle of fruity olive oil and a sprinkling of citrusy sumac and colorful pomegranate seeds, it will brighten up any small plates table.
Ingredients
- 500 ml - 1 l yogurt preferably goat’s or sheep’s milk
- 1 ⁄2 teaspoon of salt
- Cheesecloth
- Strainer
- Milk as needed
- Extra virgin olive oil for serving
- Sumac for serving
- Pomegranate seeds for serving (I couldn't find any, so I used mint! Not at all a substitute, but still tasty.)
Instructions
- Stir the salt into the yogurt. Lay out two layers of cheesecloth over a strainer, and pour the yogurt into it. Tie the yogurt in the cheesecloth, creating a little sack that can be hung up.
- Hang cheesecloth with yogurt to dry over a sink for at least eight hours, and up to 24 hours. On a hot summer’s day (or most days in Texas), transfer draining yogurt to the fridge after the night, and hang it in there to continue draining.
- To whip labaneh, place it in a cold bowl with just a drizzle of milk. (Note: I didn't add milk.) Whip with a whisk or an electric mixer until labaneh is light and airy and firm peaks form.
- Transfer labaneh to a serving bowl, drizzle with olive oil, sprinkle with sumac and top with pomegranate seeds. (And mint!)
- Tip: If you’d like to sweeten the labaneh a bit, add honey before whipping it. It goes beautifully with the pomegranate and sumac.
Notes
You also need 8-24 hours resting time.
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