Labneh is a creamy cheese with a long tradition, inseparably connected with a leftist kitchen, especially Lebanon, where he has been One of the basic elements of the daily diet. Its name comes in various variants – from Labne to Lebnah – which reflects the richness of regional versions. The history of this cheese dates back to thousands of years, and originally consumed, among others, Bedouini, who valued it for high protein content and the possibility of long -term storage in difficult climatic conditions. Today, his popularity goes far beyond Arab countries – he is valued primarily for his extremely velvety consistency, Subtle, slightly acidic taste and versatility in the kitchen.
The traditional recipe is based on yogurt, which can come from cow’s, sheep or goat milk, and the production process itself is gradual drainage of wheywhich gives the cheese a dense and creamy structure. Labneh occurs in two main variants: soft, perfect for lubrication of bread, and more compact, formed in balls and often stored in olive oil, which further extends its durability. Depending on the region and preferences, various spices are added to it – most often mint, za’atar, black cumin or olives that enrich the taste and give it a unique character.
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This cheese is a combination of velvet consistency, delicate taste and valuable nutrients, which makes it an ideal element of a healthy diet. It is a natural source of probiotics that support intestinal flora and improve digestion, while providing the body with the necessary protein. Thanks to this, it helps regulate the appetite and provides long -lasting feeling of satiety – 100 grams of this cheese contains about 180 calories, Thanks to which it is a nutritious but light choice. Its neutral taste and creamy structure make it perfectly blend with different products, enriching dishes with nutritional value without overwhelming their taste.
In addition to protein, Labneh also provides calcium, necessary to maintain healthy bones and teethand its regular consumption, thanks to the presence of living bacterial cultures, supports the immune system. Compared to other cheese, it contains less carbohydrates and fat. Its slightly acid taste makes it perfectly replace heavier dairy products, such as cream or cream cheese, giving dishes lightness without losing their taste. The universality of Labneh allows its use in various regulations – From the spreads to bread, through the Dips and the sauces, to sophisticated desserts.
Preparation of Labneh at home requires only a few basic ingredients and simple kitchen tools. To obtain About 300 grams of cheese you need 800 grams of Greek yogurt and a flat teaspoon of salt. Optionally, you can add your favorite spices, such as black cumin or za’atar, which will enrich the taste. The key stage is to drain the whey – for this you need a strainer, idle gauze and a deep vessel that It will allow you to drip the fluid freely. The whole process takes place in the fridge and can last from several hours to several days, depending on what consistency we want to get. The longer the yogurt drainage, the compact and creamy cheese will become.
If Labneh is to have a soft, lubricating consistency, It is enough to drain for 5-6 hours. To get a denser, more compact cheese, this time should be extended to 24-48 hours, pressing the excess whey every day. If Labneh is to be extremely hard, e.g. for forming balls, it is necessary to drain for 3-4 days. Ready balls can be stored in olive oil, which not only extends durability, but also adds depth of taste.
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Labneh is an extremely versatile addition to dishes and It blends well with both dry and sweet ingredients. In the Middle East countries, it is traditionally served with olive oil, fresh vegetables and herbs, which creates an aromatic starter or light breakfast. A popular addition are Olives, tomatoes and cucumbers, and the whole is often enriched with dried oreganowhich emphasizes its acid taste. Thanks to its delicate consistency, Labneh works great as a pita bread spread, but just as well Fits a classic baguette or wholemeal bread.
Although it is most often associated with dry dishes, Labneh is perfectly found Also in the sweet version. May be Stepped with honey and served with dried fruit and nutscreating a nutritious, escorting snack. Thanks to the creamy consistency, it works as a filling for pancakes, pancakes or a ingredient of cheesecakes with a delicate taste. Its versatility also causes that it also matches the breakfast muesli, fruit cocktails or smoothie, giving them a velvety texture and a slightly yogurt aftertaste.
Sources: Terazpoczy.pl
