A thick strained yogurt with the consistency of goat cheese, made by draining yogurt through cheesecloth. A classic meze and breakfast item in Middle Eastern cuisine.
Labne is a dense strained yogurt obtained by salting yogurt and straining it for a long time through a fine cheesecloth to remove most of the whey. It is an essential part of the breakfast and meze tables of Lebanese and general Middle Eastern cuisine.
Its consistency is close to fresh goat cheese; it is generally spread on a plate and served drizzled with olive oil and spices.
Labne is a denser product than yogurt; 100 grams contains approximately 150 kcal of energy, 6 g of protein, and 10 g of fat. These values can vary from brand to brand depending on the degree of straining.
Since it originates from yogurt, labne is traditionally seen as a food that may support protein intake. There are studies examining the relationship of strained yogurt and fermented dairy products with digestive comfort.
This information is general; labne is a food, not a substitute for medical treatment.
When choosing labne, attention should be paid to a smooth, homogeneous consistency and a tangy but fresh smell.
Labne stays fresh in the refrigerator, with its surface covered by a thin layer of olive oil, for 1-2 weeks. The olive oil both blocks contact with air and enriches its aroma.
Labne is used at breakfast tables, in meze plates, in sandwiches, and in some baked goods. It is generally spread on a plate and served drizzled with olive oil, mint, and red pepper flakes.
Full-fat yogurt is lightly salted and wrapped in a fine cheesecloth, then left in a strainer in the refrigerator for 24-48 hours to drain its liquid. The consistency thickens as the time is extended.
Labne balls (labne kept in olive oil), za'atar labne, labne sandwich, and meze plates are the most loved uses.
Since it originates from yogurt, labne is a food that can contribute to protein intake. It does not claim to cure any disease.
Both are obtained by straining yogurt; however, labne is generally strained for longer and reaches a denser consistency, closer to cheese.
Labne with its surface covered in olive oil can keep its freshness in the refrigerator for 1-2 weeks.
Well-strained labne is shaped into small balls by hand and placed in a jar filled with olive oil; za'atar, sun-dried tomato, or mint can be added if desired.
Labne is made from yogurt, while goat cheese is fermented directly from milk; labne is softer and tangier, while goat cheese generally offers a sharper taste.
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