What can’t one do with labneh, the soft, creamy, yogurty cheese of the Middle East? Some things you can definitely do: Dip your veggies in it. Spread it on bread. Use it as a “dressing” on a salad of spinach, red onion, and tapenade. Dunk your over-easy eggs in it. Here’s how to make labneh the easy way.
Looks great in my jar!
On a spinach salad with olive oil, red onion, and sundried tomato paste
Strain the whey off the yogurt into a bowl
Use a good yogurt that you like on its own
The labneh emerges!
PhD Kitchen 