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How To Make Lebni (Labneh) From Yogurt: The Best Recipe


   Have you ever tasted Labneh at a party, and wondered how to make it? Have you wondered just how to get that rich, creamy tang without the moisture? Well, here's the best tasting Labneh recipe! I'll be showing you just how to make this at home.

Here's what you'll need:

                                       1 tub of plain Yogurt
                                       Cheese Cloth
                                       An empty bowl
                                      1 Meat Hook
                                      Dry Mint
                                      Olive Oil
                                     Aleppo Pepper

Place the desired amount of yogurt in cheese cloth, then tie it up. Place it into the bowl. Next, you'll place the bowl in the refrigerator and tie one end of the cheese cloth knot, to the other, over the rack in the fridge. Let it drain overnight.

The next day, take the bowl out, lift the cheese cloth bag out, untie it, and empty the contents into a food storage container. What you'll be left with is handmade Labneh, or, Lebni as I call it. This makes for a perfect snack, or even breakfast. Traditionally, it is eaten in Pita Bread, with cucumber, Olives, or plain, with a sprinkle of dry mint, Aleppo pepper, or Zaa'tar. I prefer it with a few sprinkles of both Aleppo pepper, and dry mint, along with a light drizzle of olive oil, just to finish it off.

If your refrigerator doesnt have a rack, you can just place the tied yogurt ball in the bowl and leave it as is. The excess moisture will still drain out overnight. Just make sure, that you leave it for at least 12 hours to drain completely. There's also another way to set this up for presentation. You need an oval or, oblong serving dish, in which you'll transfer the Lebni, and spread it out, making a well in the middle. Please make sure to watch the video recipe in which I show you how to do this. Then, simply garnish with a few sprinkles of dried mint, and Aleppo pepper, followed by a light drizzle of olive oil, and top it with a sprig of fresh mint. It's important to pinch the stem off, and only use the leaves, during final garnish! You can enjoy this with Pita bread. It's the only way to go!

I really hope you've enjoyed this recipe for how to make Labneh, from yogurt. Hope to see you again, soon! Enjoy!







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