Both are white and spreadable, but they start with different ingredients. Cream cheese is made from milk enriched with cream; it is high in fat, has a mild flavor, and withstands heat better. Labneh is strained yogurt; it has yogurt’s tang, is usually lower in fat, and separates more easily when heated. Choose between them in a recipe based on these differences.
The two products sit next to each other on the shelf and look similar, but they start from different places. Cream cheese is made by culturing and straining a mixture of milk enriched with cream; in other words, it is a high-fat product from the start. Labneh, on the other hand, comes from yogurt: plain yogurt is thickened by straining out its whey. All the differences between them stem from this starting point. That is why substituting the two for each other changes the recipe somewhat. Read the label too; some products fall somewhere between the two.
The difference in flavor is the easiest to notice. Labneh is distinctly tangy because it retains the cultures from yogurt; this tang is desirable in dips and at breakfast. Cream cheese has a milder, more neutral flavor and does not overpower the ingredients served with it. That is why cream cheese is preferred in desserts and recipes that call for a neutral base. Labneh also makes a dip on its own when combined with olive oil, mint, and red pepper flakes.
Heat tolerance is the second and more decisive difference. Cream cheese’s high fat content helps keep the mixture together when heated; that is why baked cheesecake is made with cream cheese and stays smooth. Since labneh is made from yogurt, it separates more easily when heated and can release water in hot sauces and baked recipes. It is generally added near the end when used hot. If adding labneh to a hot dish, first thin it with a little hot liquid, then stir it in. The same method is used in yogurt-based soups and noticeably reduces curdling.
You can substitute one for the other, but the result will change. A cheesecake made with labneh will be lighter and tangier; some recipes call for this intentionally, but the mixture is more delicate, so it needs more careful baking. A dip made with cream cheese will be milder and less distinctive. Choose based on what the recipe calls for. If you cannot decide, mix the two half and half; you will get tanginess and stability together.
Labneh has one practical advantage: you can make it at home. Strain plain, full-fat yogurt in a cloth; straining it overnight will usually give it the consistency of labneh. Cream cheese is not as easy to make at home. After opening, store both in the refrigerator in a covered container; if the surface dries out and hardens, you can remove that part, but if you see mold or fuzzy, colored spots, discard the whole container. Do not freeze either of the two products; they release water when thawed and lose their creamy texture. Wipe the rim of the container each time after opening; residue left around the edge can mold quickly.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.
Comments (1)
Labnenin ısıya dayanmaması yüzünden bir kez soğuk sos yerine sıcak makarnaya koymuştum, kesildi. Farkın nereden geldiğini şimdi anladım.