Labneh is a Middle Eastern cheese made from strained Greek yogurt. Generally, it has the consistency of creamed cheese and can be used as a dip on Mezzo Platters or dotted on pizza and salads.
The longer you strain the yogurt, the thicker the Labneh will be.
Herb Labneh
We love Herb Labneh with Slow Roasted Tomatoes and Pickled Red Onions. It is a perfect starter…………
Or……….. because Labneh will last several days in the refrigerator, spread over pitas, pile on some grilled steak and you have a lovely light dinner on a hot summer day. Steak Pita’s with Herb Labneh.
Ingredients
- 1 cup (225 gr) Liberte Greek Yogurt (6 CHO/3/4 cup/175 GR) 175 GR STRAINED 7.65 CHO
- 1/8 tsp. garlic, minced 0 CHO
- ¼ cup (30 gr) Feta 0 CHO
- ¼ cup (5 gr) parsley, roughly chopped 0 CHO
- 1 TBSP (2 gr) oregano, chopped 0 CHO
- 1 TBSP olive oil 0 CHO
- ½ TBSP lemon juice 0 CHO
- Salt and pepper to taste 0 CHO
TOTAL CHO 7.65 CHO
- TOTAL WEIGHT 220 GRAMS
- 7.65 CHO DIVIDED BY 220 GRAMS = .034CHO/GRAM
- 1 TBSP = 15 GRAMS (.034 CHO x 15 GR) .51 CHO/TBSP
- ¼ CUP = 4 TBSP (.51 CHO x 4) 2.04 CHO/1/4 CUP
- ¼ CUP = 60 GRAMS
Instructions
- Place yogurt on cheesecloth or a paper towel in a sieve, set over a bowl. Cover the yogurt with plastic wrap and set in the refrigerator for a minimum of 24 hours.
Plain Labneh
- Remove yogurt from the refrigerator and discard any liquid in the dish. At this stage Plain Labneh is .043 CHO/GRAM. (7.65 CHO and 175 GRAMS STRAINED).
- Add spices or drizzle with olive oil.
Herb Labneh
- Place Labneh, garlic, spices and herbs in a small food processor and process for 3 minutes until the Labneh is fairly smooth with no big herb chunks.
- Layer in a serving dish and top with any of your favourites. One way we serve Labneh is with Slow Roasted Tomatoes and Pickled Onions or with Steak Pita’s and Herb Labneh.
